Black Quinoa, Sauerkraut, Avocado & Hemp Dressing
4 garlic cloves, finely chopped
2 cups good-quality chicken or vegetable stock
For the dressing
Juice of 1 lemon
Flesh of 1 avocado
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.