For Two:

1/2 C Black quinoa, rinsed and drained
1/2 avocado, sliced
1/4 C raw walnuts
1/4 C raw shucked pistachios
1 small shallot, minced
1/4 C broccoli including stems chopped bite-size
1/3 orange (or other) bell pepper, diced
2 inches zucchini, sliced very thin
1/4 C “live” bean snack, rinsed (sprouted fresh beans like garbanzo, etc)
3 leaves Japanese Kale, chiffonade
1/2 tsp cayenne pepper
1/2 tsp mustard powder
1 lemon, juiced
2 T hazelnut oil (substitute other nut oil or olive oil if not available, but this stuff is great for raw food)

Cook the black quinoa 1 part grain to 2 parts water by bringing to a boil, covering, and immediately reducing heat to low for 20-30 minutes until all water is absorbed.

Meanwhile, mix all chopped vegetables in a bowl with hazelnut oil, salt, and pepper. Mix mustard, cayenne, and lemon juice separately, and pour over vegetables to mix in. Mix in the nuts.

Once quinoa is cooked, mix while hot with vegetable mixture to slightly warm and also wilt the kale. Serve with BBQ chicken (we marinade ours as a default in balsamic vinegar and olive oil).