Energy Boosting Kale, Quinoa and Berry Salad
- Serves:
- 4
- Ready in:
- 15 to 30 mins
Ingredients
- 900ml vegan vegetable stock
- 225g quinoa
- 1 tbsp sunflower or rice bran oil
- 4 tbsp flaked almonds
- 2 tsp sunflower seeds
- 1 tsp soy sauce
- 1 tbsp sesame oil
- 4cm piece root ginger, peeled and coarsely grated
- 2 tsp agave syrup
- black pepper, freshly ground
To finish:
- 50g spinach leaves
- 50g kale, shredded
- 175g raspberries
- 100g blueberries
Method
- 1
Add the stock to a pan and bring to the boil, add the quinoa and cook for 10 minutes. Drain off most of the stock to leave 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, if chilling overnight.
- 4
Add the spinach and kale leaves, raspberries and blueberries and toss together then sprinkle with the toasted almonds and sunflower seeds.
PER SERVING: 23.1g FAT (Excluding extras)
Energy Boosting Kale, Quinoa and Berry Salad was taken from COOK VEGETARIAN
Download Cook Vegetarian now! Available on your Newsstand...
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- 900ml vegan vegetable stock
- 225g quinoa
- 1 tbsp sunflower or rice bran oil
- 4 tbsp flaked almonds
- 2 tsp sunflower seeds
- 1 tsp soy sauce
- 1 tbsp sesame oil
- 4cm piece root ginger, peeled and coarsely grated
- 2 tsp agave syrup
- black pepper, freshly ground
To finish:
- 50g spinach leaves
- 50g kale, shredded
- 175g raspberries
- 100g blueberries
- 1
Add the stock to a pan and bring to the boil, add the quinoa and cook for 10 minutes. Drain off most of the stock to leave 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, if chilling overnight.
- 4
Add the spinach and kale leaves, raspberries and blueberries and toss together then sprinkle with the toasted almonds and sunflower seeds.
PER SERVING: 23.1g FAT (Excluding extras)
Energy Boosting Kale, Quinoa and Berry Salad was taken from Cook Vegetarian
DOWNLOAD COOK VEGETARIAN NOW! AVAILABLE ON YOUR NEWSSTAND...
