Black Quinoa, Sauerkraut, Avocado & Hemp Dressing


2 cups of black quinoa
4 garlic cloves, finely chopped
2 cups good-quality chicken or vegetable stock
2 tablespoons butter or olive oil
2 handfuls of Italian parsley & basil leaves, roughly chopped
Juice of one lemon
1 cup of cherry tomatoes, sliced in half
1 cup of sauerkraut
For the dressing
A handful of basil
Juice of 1 lemon
Flesh of 1 avocado
¼ cup new hemisphere hemp seed oil
2-3 cloves of garlic
¼ cup of water


Add the quinoa and garlic to a large saucepan. Pour in the stock and 2 cups of water. Add a pinch of sea salt and pepper. Bring to the boil, then turn the heat down low. Simmer for about 20 minutes until all the liquid has been absorbed. Stir in the butter or olive oil, herbs and lemon juice, mixing well. Taste, then adjust the seasonings if you need to. Leave this to cool, then toss with the sauerkraut and tomatoes.

To make the dressing, add all ingredients to a blender and blend until smooth and creamy. With the blender running on low, add the water a little at a time until the dressing has reached the consistency you desire. Season the dressing with sea salt and pepper. Drizzle the dressing on top of the salad, and then serve.

Serves 4-6 as a side, or 2-3 as a light meal.