Method

1. Rinse quinoa well, drain and add to a pot with 2 cups of water and salt.
   Bring to a boil, cover and reduce to simmer until water is absorbed, 15-20 minutes. Zest 1 lemon into the pot, fluff with a fork and set aside.
2. While the quinoa is cooking, prep the vegetables. Grill or steam the asparagus. Add the peas to the pot of quinoa 3-4 minutes before cooking time is up to steam them. Slice avocado and spring onion. Make dressing.
3. To serve, place ¼ of the cooked quinoa in a large bowl, add all veggies as desired, including the Super-Kraut, drizzle with dressing and a squeeze lemon juice. Season to taste. Enjoy.