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.
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.
