Published On: Wed, Jul 10th, 2019

Energy boosting kale, quinoa and berry salad recipe

This refreshing salad is perfect to take on the go! It’s wonderfully light and fresh but will keep you going through the day.

 

 

Energy boosting kale, quinoa and berry salad

A lunchtime salad which proves healthy doesn't mean flavourless! Fresh and perfect for taking on the go.

Course lunch
Cuisine gluten free, vegan
Keyword salad
Prep Time 20 minutes
Cook Time 11 minutes
Total Time 31 minutes
Servings 4

Ingredients

  • 900 ml gluten-free vegetable stock
  • 225 g quinoa
  • 1 tbsp sunflower or rice bran oil
  • 4 tbsp flaked almonds
  • 2 tbsp sunflower seeds
  • 1 tbsp gluten-free soy sauce or tamari
  • 1 tbsp sesame oil
  • 2 tsp agave syrup
  • 4 cm piece of root ginger peeled, coarsely grated
  • freshly ground black pepper

To finish

  • 50 g spinach leaves
  • 50 g shredded kale
  • 175 g raspberries
  • 100 g blueberries

Instructions

  1. Add the vegetable stock to a saucepan and bring to the boil. Add the quinoa and cook for 10-12 minutes or until the grains are just beginning to separate. Drain off most of the stock to leave just enough to keep the grains moist.

  2. Meanwhile, heat the sunflower or rice bran oil in a frying pan, add the almonds and sunflower seeds and fry over a medium heat until just beginning to brown. Take off the heat and stir in the soy sauce. Leave to cool.

  3. Add the sesame oil, ginger and agave syrup to the quinoa, season with pepper and transfer to a salad bowl or plastic container if chilling overnight.

  4. Add the spinach and kale leaves, raspberries and blueberries, gently toss together, then sprinkle with the toasted almonds and sunflower seeds.

Nutrition Facts
Energy boosting kale, quinoa and berry salad
Amount Per Serving
Calories 193.8 Calories from Fat 145
% Daily Value*
Total Fat 16.1g 25%
Saturated Fat 1.8g 9%
Sugars 5g
Protein 12.2g 24%
* Percent Daily Values are based on a 2000 calorie diet.

 

Energy boosting kale, quinoa and berry salad

A lunchtime salad which proves healthy doesn't mean flavourless! Fresh and perfect for taking on the go.

Course lunch
Cuisine gluten free, vegan
Keyword salad
Prep Time 20 minutes
Cook Time 11 minutes
Total Time 31 minutes
Servings 4

Ingredients

  • 900 ml gluten-free vegetable stock
  • 225 g quinoa
  • 1 tbsp sunflower or rice bran oil
  • 4 tbsp flaked almonds
  • 2 tbsp sunflower seeds
  • 1 tbsp gluten-free soy sauce or tamari
  • 1 tbsp sesame oil
  • 2 tsp agave syrup
  • 4 cm piece of root ginger peeled, coarsely grated
  • freshly ground black pepper

To finish

  • 50 g spinach leaves
  • 50 g shredded kale
  • 175 g raspberries
  • 100 g blueberries

Instructions

  1. Add the vegetable stock to a saucepan and bring to the boil. Add the quinoa and cook for 10-12 minutes or until the grains are just beginning to separate. Drain off most of the stock to leave just enough to keep the grains moist.

  2. Meanwhile, heat the sunflower or rice bran oil in a frying pan, add the almonds and sunflower seeds and fry over a medium heat until just beginning to brown. Take off the heat and stir in the soy sauce. Leave to cool.

  3. Add the sesame oil, ginger and agave syrup to the quinoa, season with pepper and transfer to a salad bowl or plastic container if chilling overnight.

  4. Add the spinach and kale leaves, raspberries and blueberries, gently toss together, then sprinkle with the toasted almonds and sunflower seeds.

Nutrition Facts
Energy boosting kale, quinoa and berry salad
Amount Per Serving
Calories 193.8 Calories from Fat 145
% Daily Value*
Total Fat 16.1g 25%
Saturated Fat 1.8g 9%
Sugars 5g
Protein 12.2g 24%
* Percent Daily Values are based on a 2000 calorie diet.

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