Perfect Picnic Quinoa & Olive Salad

Ingredients

  • 1/2 cup uncooked quinoa
  • 100g red cabbage
  • 1 medium carrot
  • 2 large handfuls curly kale
  • 60g Fragata Marinated stoneless olives with olive oil and sea salt
  • 1/2 ripe avocado
  • 2 tbsp olive oil
  • Juice from 1 small lemon
  • Heaped tbsp honey
  • Pinch of sea salt and pepper

Method

  1. Add your quinoa into a saucepan with 1 cup of water and bring to the boil. Reduce to a simmer, cover and allow this to simmer until all of the water has absorbed and your quinoa is light and fluffy. Use a fork to fluff the quinoa once cooked.
  2. Meanwhile, shred the red cabbage and carrot, then combine these in a large bowl with the curly kale. Mix all of your dressing ingredients together and add a couple of spoonfuls of this to the salad. Massage the dressing in to help soften and break down the kale.
  3. Roughly chop half of the olives and stir these and the cooked quinoa through your veggies.
  4. Add the rest of your dressing and season to taste with salt and pepper.
  5. Serve with some avocado slices and the extra olives to garnish.