Kale & Quinoa Salad
No added sodium. Anti-Inflammatory. Low fat. Vegan. Healthy.
- 1/2 cup Uncooked Quinoa
- 2 cups Water
- 250 g Kale
- 1 clove Garlic, crushed
- 1 whole Lemon. juiced
- 1/2 bunch Fresh mint, finely chopped Adjust to taste
- 1/2 bunch Fresh parsley, finely chopped Adjust to taste
- 4 Spring onion stems, finely shredded
- 2 tbsp Pumpkin seeds
- 2 tbsp Goji Berries
- 1 tsp honey
- 2 tbsp Flaxseed oil
- Pepper to taste
Place the uncooked Quinoa in to a very fine sieve and rinse thoroughly to remove the saponins.
Bring 2 cups of water to the boil, when boiling place washed quinoa into the saucepan
Simmer without the lid on until the seeds start to open up. You will see the seed form a tail. At this point turn off the heat and place lid on to absorb all remaining water.
Remove tough stems from the kale leaves and wash well
Shred finely and place into a large bowl
create the dressing by combining the flaxseed oil, honey, lemon juice, garlic and black pepper into a small bowl, mixing well
Pour the dressing over the shredded kale leaves.
Add some love and start to massage the leaves gently for about 2- 3 minutes. Like rubbing butter through flour. The leaves will slowly start to soften and wilt, relaxing the kale so that the leaves become wonderfully tender.
Add the spring onions, parsley, mint, pumpkin seeds and goji berries
Adjust any flavours to suit your tastebuds. Divide between serving bowls and enjoy or store in the fridge for up to 3 days