1 cup of quinoa
1 sweet potato
5-10 asparagus spears
Handful of kale
handful of chopped dried apricots or dried fruit
½ cup diced feta cheese (optional)
Handful of toasted pine nuts
Olive oil
Freshly squeezed lemon
Salt and pepper to taste

Cook the quinoa in double the amount of water until the water is absorbed and the grains have swelled and the little thread appears. Peel the potato, cut into cubes and boil for 5-10 minutes until soft. Whilst the quinoa is cooking, steam the kale and asparagus. Mix all of the remaining ingredients together in a mixing bowl. Add a splash of olive oil and the lemon juice. Pour over the salad, mix well and season with a little freshly ground pepper on top.