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Quinoa, Avocado and Tomato Salsa with Kale Chips

By 26/02/2014May 23rd, 2017No Comments

Serves: 4


  • 1 cup of red quinoa
  • 2 cups of vegetable stock
  • 1 avocado, skin and pip removed, cut into cubes
  • ¼ cup of fresh coriander, roughly chopped
  • 3 jalapeno peppers, roughly chopped
  • 1 punnet of pear tomato, cut into ¼
  • ½ a lime, juiced


In a medium saucepan add the stock and quinoa and bring to the boil for 5 minutes, and leave to simmer for 15 minutes, aerated with a fork. Once cook leave to cool to room temperature.

In a large bowl ad of the ingredients including the quinoa and gently toss.

Serve in a bowl with Kale chips.

Seasoned Kale Chips


  • 1 bunch of kale
  • 2 tbsp. extra virgin olive oil
  • 2 tsp. sea salt

(Optional seasoning: chilli flakes, crushed garlic, ground Sichuan pepper)


Preheat an oven to 170C. Line a baking tray with foil.

With a knife remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasoning.

Bake until the edges brown but are not burnt, 10 to 15 minutes.