Kale Quinoa with Lemon Ginger Sauce, Avocado and Sunflower Seeds

This dish is hearty yet fresh and incredibly tasty!

• 2 cups cooked quinoa (feel free to mix red or black quinoa in for a little change and added color)
• 1 large bunch of lacinato kale
• 2 teaspoons coarse salt
• 1 large ripe avocado
• a few handfuls of raw sunflower seeds
  

• 1/3 cup lemon juice
• 1 inch finger of ginger finely chopped
• 3 tablespoons agave nectar

Wash and chop kale perpendicular to the spine, discarding the ends. Mix kale and salt together in large bowl. Massage kale with your hands, utilizing the coarseness of the salt, until it becomes tender and juicy. Add cooked quinoa and stir together with kale.

In a separate bowl mix together lemon juice, ginger and agave. Stir well and pour over quinoa and kale. Top quinoa/kale mixture with avocado chunks and raw sunflower seeds.

Notes: I often put the lemon juice, ginger and agave in the food processor to ensure evenly minced ginger. I occasionally add a few splashes of Nama Shoyu (raw soy sauce) at the end to liven up the sunflower seeds. Grated carrots might also be a welcome addition to this dish.