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