01 Apr Black quinoa with kale, walnuts, marinated peppers and sweetcorn
Today’s post was going to be all about patience. About how life is always asking me to be patient and how nothing goes more against my very nature. But then everything happened all at once. Now I’m finding it hard to keep up and I’ve just managed to squeeze in a quick post about this salad I made when I still had time to do such things. It was delicious and I wish I had some now, working through lunch in my edit suite whilst keeping up with various emails and contracts. Yes contracts. Some of you may already know my exciting news, but for those that don’t, I will reveal all when I have time to linger and enjoy each word.
I cooked the corn on the cob and quinoa the night before I made this salad. I also baked the kale with olive oil and sea salt, eating some kale chips as a snack and adding the rest to the quinoa. Then the next day all I had to do was take the corn off the cob, chop the marinated peppers, chilli and walnuts, soft boil the egg, make the vinaigrette and mix it all up.
150g Black quinoa, cooked
50g Curly Kale, roasted
Handful walnuts, chopped
2 marinated red peppers, chopped
1 green chilli, chopped
Juice of half a lemon
2 tablespoon olive oil
1/2 teaspoon paprika
Salt and pepper