Time for us to eat healthier! Over the past few months, we’ve been cooking and binge eating non-stop, we’ve gained so much weight! For us to resume to our exciting food adventures, we have to go on a diet for a few weeks and this means … more SALAD! Yes, eating leafy greens ain’t as exciting but you definitely can make it so! One of our favourite salads of all times is a special salad that we can only get from brunch cafes called the Californian superfood salad, and we’ve always wanted to replicate it. Do note, there are A LOT of ingredients to make this dish but it’s definitely well worth the taste at the end! It’s sour, sweet salty, spicy, crunchy, so colourful, so full of flavour and different textures, and its very filling!

To start off, prepare the quinoa. Wash and drain it. In a pot, pour quinoa in along with 1 cup of water. Let it come to boil on high heat, then reduce to low and cover with a lid. Let it simmer for 15 minutes. Remove lid, fluff the quinoa a little and cover back with lid for 10 minutes before it is ready for use. OR… For best results, just follow package instructions on how to cook.

Whilst quinoa is cooking, prepare all other ingredients. Place corn in a large pot of boiling water and let it cook for about 4 minutes and plunge it in iced or cold water. Then cut corn the cob. Cut up kale leaves, sliced Jalapeño, cherry tomatoes, coriander and avocado. Lots of chop chop chopping! Don’t forget to squeeze a little lemon over avocado and season it with a little salt and pepper to your tasting.

For puffing the wild rice, it should be very quick and fun to watch! For ½ cup wild rice, prepare 1½ cups of oil in a small saucepan and heat oil on high heat. Test if ready by placing 1 grain of wild rice. It should puff up within seconds. When ready, pour in the rest of the wild rice. Stir the pot as the wild rice puffs up almost instantly. When lightly browned, drain oil through a sieve. Place puffed wild rice on some paper towels to cool and drain. Sprinkle some sea salt over them.

For eggs... do it how you like it at the end of the day. We like it poached or soft boiled which is what most cafes would serve. To soft boil, it should take about 6 to 7 mins. For poaching, add a tablespoon of white vinegar into boiling water. It should be simmering gently. Swirl the water in circular motion with a whisk prior to gently placing egg in. Take it out carefully with a slotted spoon after 3 minutes and place in an iced bath. When cooled, place on paper towel to dry and leave aside.

In a large salad bowl, prepare dressing in it by combining all dressing ingredients. Place in kale, quinoa, corn, Jalapeño, cherry tomatoes, tuna, black beans, and goji berries. Mix well!

Finally…To serve, place salad mixture on serving plate or bowl. Grate desired amount of feta over salad, sprinkle puffed wild rice and coriander, and finally place avocado slices and egg on top.