KALE, QUINOA, & SWEETCORN SALAD
SERVES 1 PORTION
1/3 cup (50 g) quinoa
1/2 cup (100ml) vegetable stock
1 onion
4 tbsp. extra virgin olive oil
3 cups (200 g) chopped kale
1–2 green onions, green parts only
2 tbsp. (20 g) blanched almonds
2 tsp. sesame seeds
1/2 cup (100 g) frozen sweetcorn
3 tbsp. lemon juice
1 tsp. herb or white wine vinegar
3 tbsp. sesame oil
1 tbsp. agave syrup
sea salt
freshly ground black pepper
NUTRITIONAL VALUES
Calories: 1419kcal
Fat: 109.7g (15.4g S.Fat)
Carbs: 96.3g
Protein: 21.5g
Sugar: 8.5g
Sodium: 154mg
METHOD
Rinse the quinoa in a strainer until the water runs clear, then simmer in the stock according to the package directions (usually about 15 minutes). Peel and finely chop the onion.
In a sauté pan, heat 1 tablespoon olive oil over high heat and sauté the onion for 1 minute. Continue to sauté the kale for 5 minutes. Remove any remaining liquid from the pan and set it aside to cool.
Drain the cooked quinoa into a strainer, rinse with cold water, and set aside to drain. Cut the green onions into rings. Chop the almonds roughly. Toast the sesame seeds in a dry pan until golden brown. Using a strainer, drain the sweetcorn. To make the dressing, whisk together the lemon juice, vinegar, sesame oil, remaining 3 tablespoons olive oil, and agave syrup in a mixing bowl. Season with salt and pepper to taste.
In a mixing bowl, combine the kale and onion mixture with the quinoa, green onions, almonds, sesame seeds, and sweetcorn. Stir in the dressing and taste for seasoning.
In a sauté pan, heat 1 tablespoon olive oil over high heat and sauté the onion for 1 minute. Continue to sauté the kale for 5 minutes. Remove any remaining liquid from the pan and set it aside to cool.
Drain the cooked quinoa into a strainer, rinse with cold water, and set aside to drain. Cut the green onions into rings. Chop the almonds roughly. Toast the sesame seeds in a dry pan until golden brown. Using a strainer, drain the sweetcorn. To make the dressing, whisk together the lemon juice, vinegar, sesame oil, remaining 3 tablespoons olive oil, and agave syrup in a mixing bowl. Season with salt and pepper to taste.
In a mixing bowl, combine the kale and onion mixture with the quinoa, green onions, almonds, sesame seeds, and sweetcorn. Stir in the dressing and taste for seasoning.
