We had such an incredible weekend here in Perth. I relaxed, I read a good book and I rejoiced and reminisced with my favourite person in the whole wide world – his royal hotness (hehe, hubby may have slipped me some $$$ to say that. ). The best part about the weekend was the fantastic workshop we held in our home yesterday – which went really really really well.

Apart from being able to help people achieve some seriously great things in life and assist in discovering their dreams, there’s something else I adore about holding workshops, and that is being able to share my food as I use a ton of my favourite nutrient (Vitamin L – L*O*V*E) . Here’s one that was created with that special nutrient in mind. Nawwww….

What you need:

Serves two peeps

For the salad:

1 cup red quinoa, rinsed  (I used white & red for the picture above,  yummo!)

2 cups filtered water (add more if needed)

A few pinches of Celtic sea salt

1 red capsicum, chopped

4 small leaves of kale, spine removed, roughly chopped

1/2 cup fresh coriander, chopped (+ a few sprigs for garnishes)

3 tablespoons brown onion, chopped

1 ripe avocado, diced

1 can adzuki beans, drained & washed

For the dressing:

2 limes, peeled

1 teaspoon Celtic sea salt

1 teaspoon ground pepper

2 garlic cloves, minced

1cm piece of ginger, minced

2 tablespoons fresh coriander, chopped

2 tablespoons extra virgin olive oil

1/4 teaspoon ground cumin

3 tablespoons filtered water

How to make:

For the salad… cook quinoa in filtered water with salt until all water has been soaked right up. Remove from heat and set aside to cool down. Chop and place salad ingredients into a large bowl and put to one side also.

For the dressing… pop all ingredients into a blender, blend until smooth. When quinoa has cooled, add to large bowl of salad and pour dressing over the top. Stir thoroughly to combine, garnish with coriander and serve immediately.

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