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Beet Caviar Recipe


I’m lucky to be the occasional recipient of Josey Baker experimentations. The other day Josey handed me a still-hot loaf of 100% einkorn bread – substantial, fragrant, a dark brown crumb with a craggy top-crust. It smelled like a great brewery – all malt, and grain, and warmth. And it begged to be treated right. The first question to come to mind was slicing strategy…the consensus was: 1) Allow the bread to cool completely. 2) With this loaf – not too thick, not too thin. Not to digress too much, but when it comes to toast, the thickness or thinness of the slice is key. Some breads lend themselves to a thick slab – Blue Bottle Cafe (in downtown San Francisco) cooks an egg-in-the hole of Acme’s pain de mie. Perfect. There are other breads I like thinly sliced and extra-toasted – Josey’s rye comes to mind, also Anna’s Daughters’ Rye – a beautifully distinctive local bread. Once this was sorted, Josey got on with his afternoon, and I started thinking about what I’d eventually put on the bread. Silvena Rowe’s book had been in my bag for a few days, I was reading it when I was on the bus, or waiting on a coffee. So I started paging through, and settled on a beet spread I knew would be beautiful – the sweet earthiness of the roasted beets accented with toasted walnuts, chives, dates, a bit of booziness, and a swirl of creme fraiche.

Beet Caviar RecipeBeet Caviar RecipeBeet Caviar RecipeBeet Caviar Recipe

Silvena has written a couple of other books I have in my library – I suspect a good number of you might find them inspiring as well. I first purchased Purple Citrus and Sweet Perfume: Cuisine of the Eastern Mediterranean, and then Orient Express: Fast Food from the Eastern Mediterranean.

The beet caviar was a nice accompaniment to the einkorn, and I imagine it would be brilliant as a spread or dollop on just about anything – from toasted pita, to a harvest soup. A swirl would be nice in risotto, or as part of a mezze spread. Enjoy!

Beet Caviar

If you have bourbon or vodka on hand, you can use one of those in place of the cognac.

4 medium beets, washed and trimmed
5 plump dates, pitted and chopped
2 tablespoons cognac (bourbon, or vodka)
4 garlic cloves, peeled and smashed
2 tablespoons lemon juice, plus more to taste
1/2 cup chopped toasted walnuts
3/4 teaspoon fine grain sea salt
3 tablespoons creme fraiche, plain yogurt, or sour cream

lots of freshly chopped chives

Preheat the oven to 400F with a rack in the center. Puncture the beets with a fork a few times, and roast for an hour, or until the beets are completely tender when you test by cutting into the center with a knife.

In the meantime, gently heat the cognac in a small saucepan. Place the dates in a glass bowl, and, when just hot, pour the alcohol over the dates. Jostle around a bit, and soak for at least 10 minutes.

When the beets are cooked and cool enough to peel, remove the skins and chop into cubes. Place in a food processor with the dates, cognac, and garlic. Puree until the texture is to your liking – I left a bit of texture here, but you can go smoother if you prefer.

Transfer to a serving bowl before adding the lemon juice, walnuts, and salt. Taste, and adjust the seasoning if needed. Serve swirled with the creme fraiche, and finished with chives.

Serves 6.

Prep time: 5 min – Cook time: 60 min


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Sheet Pan Fish and Chips


Where I live in Boston, seeing “fish and chips” on a restaurant menu is as common as salt. Every fish shack serves them by default, and you’ll find fancy versions at high-end restaurants, too!

When making fish and chips at home, I say leave the deep-frying to the pros and opt for the oven instead.

Sheet Pan Fish and ChipsUse any firm-fleshed white fish fillets for this sheet-pan version of fish and chips. Check the Monterey Bay Aquarium Seafood Watch list to find species available in your area that are not overfished.

When ready to make your dinner, start with the potatoes since they take longer than the fish. Cut Yukon Gold potatoes into spears, toss with olive oil, and roast until golden and puffy.

Sheet pan fish and ChipsMeanwhile, toast the Panko breadcrumbs until golden, and then use them to coat the fish. Panko are an extra-crunchy Japanese variety of breadcrumbs now widely available in supermarkets. Let the fish cook in the hot oven on a separate rack from the potatoes until the fish is cooked through.

The result is a healthier version of fish and chips than the original, and a surprisingly good one, too!

  • Prep time: 15 minutes
  • Cook time: 40 minutes
  • Yield: 4 to 6 servings

If the fish still has the skin attached on one side, you can ask the fish monger to remove it for you. They will do this free of charge.


  • 6 tablespoons vegetable oil, or more if needed
  • 2 1/2 pounds Yukon Gold or other yellow potatoes (3 large or 6 medium), unpeeled
  • 1 teaspoon salt
  • 1 cup Panko, or other unseasoned dry white breadcrumbs
  • 1/2 teaspoon ground black pepper
  • 2 pounds firm-fleshed white fish fillets, skins removed, such as haddock, halibut, pollock, flounder, whiting, redfish, cod, or other fish in your region
  • 1 tablespoon chopped fresh parsley
  • 1 lemon, cut into wedges, to serve
  • Tartar sauce, to serve
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1 Heat the oven to 450F. Arrange 2 oven racks in the top and bottom third of the oven. Line 2 baking sheets with foil and coat with olive oil (about 1 tablespoon per baking sheet) or with nonstick cooking spray.

2 Prepare the potatoes: Quarter the potatoes lengthwise, then cut each quarter in half again so you get 8 spears from each potato. In a bowl, toss the potatoes with 2 tablespoons of the oil and 1/2 teaspoon salt. Spread the potatoes on the baking sheet with their wedges pointing up, if possible, so the cut sides are exposed (some may not stand; that’s OK).

Sheet pan fish and Chips

3 Roast the potatoes: Roast the spears on the lower rack in the oven for 40 minutes. Rotate the pan partway through (after 20 minutes of cooking) and use a wide metal spatula to stir the potatoes. At this point, it’s fine if the potatoes fall on their sides; the sides touching the pan will become extra-crispy and golden.

Sheet pan fish and Chips

4 Toast the panko: Once the potatoes are in the oven, start on the panko and the fish. To toast the panko, warm a heavy skillet over medium high heat. Add the panko (no oil needed), and lower the heat to medium. Slowly toast the panko, stirring frequently, for 10 to 15 minutes or until a deep golden brown.

Remove the skillet from heat. Stir the olive oil, 1/2 teaspoon salt, and 1/2 teaspoon black pepper into the panko breadcrumbs until they are well coated. Transfer the crumbs to a shallow bowl.

Sheet Pan Fish and Chips Sheet Pan Fish and Chips

5 Prepare the fish: Cut the fish into large strips (“fingers”) or big 3-inch pieces, however you prefer. Rub all the pieces with the remaining tablespoon of olive oil.

6 Coat the fish with panko: Press the fish into the panko so the pieces are coated all over. Set the fish on the second baking sheet, spaced slightly apart.

Sheet Pan Fish and Chips

7 When the potatoes are 15 to 20 minutes away from being done, bake the fish:  Cook thick (2-inch) fish fillets for 15 to 18 minutes and thinner (1 1/2-inch or thinner) fillets for 10 to 13 minutes, or until the fish is firm and the coating is starting to brown. Err on the side of caution and do not over-bake.

7 Serve the fish and chips: Arrange fish and potato spears on plates, sprinkle with parsley, serve with lemon and tartar sauce.


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Old Bay Chicken Wings


What’s a Super Bowl without wings? In this chicken wing recipe we are seasoning the wings with Old Bay, a favorite spice blend for crab which works just as well with chicken.

The wings are tossed with in a sauce make with Old Bay, butter, and lemon juice, then baked, broiled, and served with cocktail sauce.

Yes, serving cocktail sauce with chicken wings is a little weird, but it’s good! Especially with the Old Bay.


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Old Bay Chicken Wings Recipe

Prep time: 15 minutes

  • Cook time: 30 minutes
  • Yield: Serves 4-6


  • 3 pounds chicken wings, separated tips from drummettes
  • 8 Tbsp (1/2 cup or 1 stick) unsalted butter
  • 1 Tbsp Old Bay seasoning, plus more for dusting
  • 1 Tbsp lemon juice
  • Cocktail sauce for dipping

1 Preheat the oven to 425°F. Allow the wings to come to room temperature (or else the sauce will be more difficult to spread on them). Pat the chicken wings dry.

2 Make Old Bay sauce: Melt the butter in a small pot and whisk in the Old Bay and lemon juice. Let it cool enough to feel lukewarm.

3 Mix the sauce again and toss the chicken wings in half the sauce.

4 Bake: Arrange the wings in one layer on a baking sheet lined with parchment paper, aluminum foil, or Silpat and bake at 425°F for 25 minutes.

5 Broil: Take the wings out of the oven and turn on the broiler. Set a rack about 6 inches under the broiler. Turn the wings over on the baking sheet and put under the broiler for 3-4 minutes, or until they are nicely browned.

6 To serve, toss in the remaining sauce and set on a plate. Dust with more Old Bay and serve with your favorite cocktail sauce.


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Apple-Cinnamon French Toast Muffins


You’ve got to admit it: they’re cute. These individual bites of not-quite-muffins and not-quite-French-toast are almost too good to be true.

Not only are they scrumptious, but they work on your schedule. Throw them together tonight and bake them tomorrow morning for an easy warm breakfast. They also reheat well, so you can make a batch this weekend and have them for breakfast all week long.

Whatever your breakfast situation, these French toast muffins are up to the challenge.

Apple Cinnamon French Toast MuffinsMy secret weapon for French toast has always been cinnamon. Not some fairy dusting of cinnamon, but a full-on downpour.

Since cinnamon and apple go so well and this recipe lends itself well to add-ins, I also like to put little bits of apple in the mix. A few dabs of melted butter on top and a generous sprinkling of coarse sugar on top also yields a sweet crunch.

Apple Cinnamon French Toast MuffinsSoak the bread in the French toast batter for at least four hours, or overnight. You can make and bake them on the same day if you’re an early riser, or you could let them rest overnight and bake them the next morning.

Either way, once baked, they keep, refrigerated, for two to three days, or they can be frozen for up to a one month. Reheat in the oven or microwave.

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Apple-Cinnamon French Toast Muffins Recipe

  • Prep time: 15 minutes
  • Cook time: 25 minutes
  • Rest time time: 4 hours
  • Yield: 16 muffins

Any apple will work for this recipe, so pick a favorite!


  • 1 loaf country-style bread (1 pound loaf)
  • 5 large eggs
  • 2 cups whole or 2% milk
  • 2 teaspoons vanilla
  • 4 teaspoons cinnamon
  • 1 to 2 apples, cored and cut into 1/4-inch dice (1 1/2 cups diced)
  • 4 tablespoons unsalted butter, melted
  • 5 tablespoons plus 1 teaspoon turbinado sugar or sugar in the raw, divided
  • Maple syrup, to serve (optional)

Special equipment:

  • 2 12-cup muffin pansMethodHide Photos

1 Slice the bread into cubes: Use a serrated bread knife to cut the bread into small 1/2-inch bread cubes. You can leave the crusts on or remove them, as you prefer. Measure out 9 cups of bread cubes; you may not need the entire loaf.

Apple Cinnamon French Toast Muffins

2 Make the French toast batter: In a large bowl, whisk the eggs, milk, vanilla and cinnamon together until well blended. Add the 9 cups of bread cubes. With a large spoon, stir well to coat the bread with the batter.

3 Cover with plastic wrap and refrigerate for 4 hours, or overnight. Stir from time to time to help the bread absorb the custard.

4 When ready to bake the muffins, heat the oven to 350F.

5 Stir the diced apples into the bread and custard mixture.

Apple Cinnamon French Toast Muffins

6 Line and fill the muffin cups: Line 16 of the muffin cups with a double layer of muffin papers, splitting the batch between two muffin pans. Spray the muffin papers with a little cooking spray. Fill each muffin cup with about 1/2 cup of the filling, mounding slightly to form a peak.

7 Top with sugar just before baking: With a pastry brush, dab the melted butter over the tops of the muffins and sprinkle each with 1 teaspoon of the turbinado sugar.

Apple Cinnamon French Toast Muffins

8 Bake for 25 to 30 minutes, or until golden. Let the muffins cool for 10 minutes in the muffin tin, and serve warm with maple syrup to drizzle over top, if desired. (Refrigerate leftovers for several days, or freeze them for up to one month, and reheat in the oven or microwave.)


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The Maca Hot Chocolate

If a hot water bottle was a drink it’d have to be a hot chocolate don’t you reckon? Comforting, nourishing, cosy, delicious, warming.. I dare say that’s enough adjectives for one sentence, but it’s fitting don’t you think?

So then, take one home made hot chocolate and combine that with the nourishing and energy boosting benefits of maca and you’ve got a winter warming drink that will not only tick all the deliciousness boxes but it’ll work wonders for your health at the same time.

Today’s recipe is fresh from the ‘a sip and a slurp’ section of my morning inspired whole foods recipe eBook A Nourishing Morning (where you’ll find 74 other recipes for drinks, healthy snacks, brunches and breakfasts).

Oh and a word of warning, it’s quite rich (just as I like it), so feel free to add a little hot water to the concoction at the end if you need.

Serves 2
1 ½ cups almond or sesame milk
½ cup coconut milk, canned or fresh
3 tablespoons cacao powder*
1 tablespoon maca powder
1 teaspoon rice malt syrup (or sweetener of choice)
½ teaspoon ground cinnamon
½ teaspoon vanilla powder (or essence)
Pinch sea salt Cacao nibs to garnish

Place all ingredients except for the cacao nibs into a small saucepan over medium heat. Gradually heat the liquid to a gentle simmer for a couple of minutes. Do not allow the liquid to boil.

Remove from heat and pour into two mugs. Garnish generously with cacao nibs.

Maca Hot Chocolate Recipe

Once you’ve overdosed on this hot chocolate (which of course you won’t, because we are all about moderation, aren’t we?), you had better move onto my Golden Turmeric Milk, if not already. It’s a winner grinner.

I’m keen to know from you – what other flavours sit well in a hot chocolate? I was thinking a drop of peppermint essential oil might be rather delicious? Or wild orange? I’d love to hear your thoughts. 


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Mashed Vegetable & Quinoa Fritters – a leftovers delight!


You will never (ever) hear me dissing leftovers. Leftovers are the cornerstone of most of my kitchen creativity, it’s how some of my finest creations have come about as a matter of fact. I open my fridge to a ‘problem’ in need of a solution (the ‘problem’ being eating the same left over food every day until it’s gone). The solution is found when your creative brain kicks in and you come up with a dish that makes taste buds sing with delight and relief.

On that note, say hello to my (now upgraded) mashed veggies and all the inspiration you need to prepare enough food for leftovers in mind.

If you’ve left over mashed veg and cooked quinoa in the fridge this recipe will take you 5 minutes to prep and about 8-10 minutes to cook. Dinner in 15 – WIN!

Recipe notes: Go nuts with any herbs and spices you lean towards. Cumin or paprika would be a lovely addition in my book. If you would prefer to omit the egg, you may like to use our easy egg substitutions chart for an alternative. Perhaps try a chia egg? The ground flax will also help keep the fritters together in the pan.

Makes 4 large fritters, Serves 2

1.5 – 2 cups mashed vegetables (you could also mash left over roast veg)
3/4 cup cooked quinoa
1/4 cup quinoa flour
1 egg
1 heaped handful coriander or parsley leaves, torn
1/2 teaspoon ground turmeric
1/2 teaspoon chilli powder or flakes
1 heaped tablespoon ground flaxseed
A good pinch of sea salt and pepper to taste
Coconut oil, for frying

Place a large frying pan on the stove, medium heat and allow to warm.

In a bowl combine all of your ingredients, except for the coconut oil. If your mixture is too wet add some more quinoa flour – you need to be able to roll the fritters into balls in your hands. Flatten the balls as I have in the photo.

Add a heaped teaspoon of coconut oil to your hot pan. Carefully place your fritters into the pan and allow to cook for approximately 4-5 minutes on one side or until turning a lovely golden brown. Carefully turn the fritters over and cook for a further 4-5 minutes on the other side.

Serve as is or with a lovely fresh salad. A dollop of homemade relish is always a wonderful addition. Oh and I just had a thought! How about this dairy free kale pesto? YUM!

Vegetarian Fritters with Quinoa

If you’re looking for more leftover veggie ideas, you may like my Green Pizza Omelette or my Quinoa, Goats Cheese and Roast Vegetable Frittatas. For another cooked quinoa leftover idea, try my Mediterranean Inspired Salmon Fish Cakes.

As always, any and all feedback is hugely welcome and please, if you’ve any great leftover veggie ideas to share we are alllll ears!



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Ten minute Almond Meal, Flaxseed and Cinnamon Hot Cakes

You know, I ummed and ahhed about sharing this recipe; I’ve done similar versions before and questioned whether I was bringing enough variety to your weekly menu. I also questioned its simplicity. Then I reconsidered, because it’s exactly what I am trying to do on this website – show you how easy it is to make real, simple, uncomplicated food; food that doesn’t require bells and whistles and knife skills training; food that still looks like real food when you eat it.

In any case, SIMPLE is where it needs to be in my kitchen or it just doesn’t get made.

It’s a very good thing I decided to take a couple of photos of my breakfast the day these babies came into the world isn’t it, because here we are.

Almond meal flaxseed hotcakes

Serves 2, makes 6-8 hot cakes.

1/2 cup almond meal
2 tablespoons ground flaxseed
2 eggs
1/4 – 1/2 cup milk of choice (I used coconut)
1 tablespoon maple or rice malt syrup (or sweetener of choice, to taste), optional
1 teaspoon ground cinnamon
Pinch sea salt
Coconut oil, for frying

Pop a frying pan on medium heat on the stove.

Whisk or beat your eggs until fluffy, then combine all other ingredients (start with 1/4 milk and add as necessary) and continue to whisk until well combined. Taste and add more sweetener if required. The mixture needs to be like pancake batter, just pourable.

Add a heaped teaspoon coconut oil to your hot pan. Pour or spoon pikelet sized hotcakes onto your pan and cook for approximately 3 minutes, until bubbles start appearing. Using an egg slice, gently flip them over and cook for a further 2-3 minutes or until golden either side.

They would be beautiful layered with banana and/or fresh berries. Here I’ve layered them with coconut yoghurt and paw paw. It’s worth mentioning that they are best devoured quickly because as you can see, mine are about to swim away..

ten minute hot cakes

Very soon I am going to share my other go-to vegan hot cake recipe, for those of who who prefer an egg free option.

I’m keen to know from you though, what’s your simple go to breakfast option (that isn’t out of a packet)?  Let’s create some inspiration for all. Personally I love my smoked salmon and avocado on toast. Takes no time at all and sustains me until lunch. 



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I’m not really sure what the difference is between a curry and a soup, but this dish – built on red lentils and potatoes, with bright Thai curry paste and tangy non-dairy yogurt — falls into that grey area. It would be just as good on a plate with rice as it would by itself in a bowl.

Technically, curry doesn’t even exist. In India, the word curry apparently just refers to a gravy or sauce. How do I know this? Why, from the unofficial website ( dedicated to striking down the flow of misinformation around Indian cuisine! “Curry is a misnomer that trivializes the complex and heterogeneous characteristics of Indian cooking and overlooks the Indian subcontinent’s highly diverse culinary landscape.”

…So whatever you want to call it, this dish actually draws influence from lots of different regions. The red lentils and potatoes are very Indian, but I’m using bright Thai red curry paste as well as non-dairy yogurt (which is a first for this blog) to create layers of flavor in this super-easy, creamy, spicy dish.



Makes: 4 servings


  • 1 tablespoon olive oil
  • 1 yellow onion
  • 2-3 stalks celery
  • 2 small carrots
  • 3 medium-size red potatoes
  • 3 tablespoons Thai red curry paste*
  • 1/4 teaspoon ground coriander
  • 1 red chili
  • 1 cup red lentils
  • 3+ cups vegetable broth
  • 8-10 oz non-dairy (coconut or soy) yogurt
  • 3 limes
  • 1/4 cup cilantro
  • Salt and pepper, to taste
  • Jasmine rice, for serving

* I use the Thai Kitchen brand red curry paste, which is widely available in the states and is vegan, but I’ve heard that the European version has fish sauce, so be sure to double check.

Step One

Mince the mirepoix (onion, celery, carrot) and add to a large stockpot with a tablespoon of olive oil and a dash of salt and pepper. Allow the veggies to soften for about 5 minutes, then add in all of the curry paste, the coriander, and the potatoes (cut into small chunks) and all/some of the red chili (minced) depending on how spicy you want it. Stir well to incorporate the curry paste and give another 5 minutes to simmer.

Step Two

Rinse and sort the lentils, then add them into the pot along with 3 cups of veggie broth (for now, more may be needed later). Bring to a simmer, cover, and allow to cook for at least 30 more minutes until the potatoes are soft and fully cooked – stirring occasionally. Feel free to add more salt, spices, curry paste, or vegetable broth, if needed.

If serving with rice, begin preparing that now as well.

Step Three

When the potatoes are soft, remove from the heat and stir in the juice of 1-2 limes and about 6 oz of coconut milk yoghurt. Ladle into bowls, alongside the rice (if using) and top with chopped cilantro and a dollop of the remaining coconut milk yogurt.


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I’m not sure what a Buddha Bowl even is anymore. Back when I posted my original buddha bowl recipe a few years ago, my understanding was that it meant a bowl of finely-chopped vegetables tossed with a grain like rice or quinoa. But now, if you do a search for buddha bowl, it seems to be used for any vegetarian recipe served in a bowl. Hmm.

However, I’m still holding onto my definition. I think something great happens when you chop your veggies super-fine and toss them with a grain and some seasonings. Every bite has a little of everything and it tastes so fresh and satisfying. For this new recipe, we’re taking that template to another level. It’s starts with the basics – quinoa with chopped veggies – and then we’ll add some sweet & savory sautéed chickpeas and top everything with a killer pureed sauce of red pepper and parsley (much like a chimichurri sauce). Everything can be whipped up in under 30 minutes for a dinner + some leftovers the next day.

Makes: 4 servings


  • 3 cups cooked white quinoa
  • 4+ cups chopped kale
  • 4 green onions
  • 1 avocado
  • 1/4 cup pumpkin seeds
  • 2 15 oz cans chickpeas
  • 1 1/2 tablespoons maple syrup
  • 1/4 teaspoon each (to start): smoked paprika, cayenne, garlic powder, cumin, sea salt
  • 2 red bell peppers
  • 1/3 cup fresh parsley
  • 2 cloves garlic
  • 1 tablespoon olive oil
  • 2 tablespoons red wine vinegar
  • Salt and pepper, to taste

Prep: cook some quinoa according to package instructions. If you start with about 1 1/2 cups of dry quinoa and 3 cups of water, you should have just about the right amount.

Step One – The Chickpeas

To start, let’s make the sweet and spicy chickpeas that add so much depth and flavor to this buddha bowl. Rinse and drain two cans of chickpeas (or a fresh equivalent) and toss them into a skillet with a drizzle of maple syrup and a few dashes of each of the spices mentioned (it’s hard to say exactly how much to use, just start with a little and see how it goes). Warm over medium-high heat and toss the pan occasionally to ensure even coating. After about 5 minutes, the chickpeas should begin turning darker and the seasonings will start to stick. At that point, give them a taste and add any more spices as needed. Then, remove from the heat and set aside.

Step Two – The Chimichurri

Slice 1 1/2 red bell peppers into strips, place them on a baking sheet (saving the other 1/2 pepper for garnish) , and pop them under your oven’s broiler for 5-7 minutes, until the tops just begin to char. When done, allow to cool slightly then combine in a food processor with the parsley leaves, garlic cloves, olive oil, red wine vinegar, and some salt and pepper. Pulse just a few times until you have something resembling a salsa (stop before you have a smoothie!). Taste and adjust the flavors as needed.

Step Three – Everything Else

With the two big components out of the way and the quinoa finished cooking, the salad is easy to finish. Simply chop the green onions and kale into very small pieces and dice the avocado and remaining bell pepper. Then add everything except the chimichurri (chickpeas, quinoa, kale, green onions, avocado, bell pepper, and pumpkin seeds) into a large bowl and toss to combine. Serve (room temperature and chilled both work well) in bowls with a big spoonful of the chimichurri on top.