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Kale, Quinoa & Berry Salad

A healthy and delicious salad stocked full with superfoods

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By House & Garden | February 23, 2021 | Recipes

Picture: Pexels

Yield

4

Cooking Time

10-12 mins

Preparation Time

20 mins

Ingredients

900ml (1 1/2 pint) vegetable stock

225g (8oz) quinoa

1 tablespoon sunflower or rice bran oil

4 tablespoons flaked almonds

2 tablespoons sunflower seeds

1 tablespoon soy sauce

1 tablespoon sesame oil

4cm (1 1/2 inch) piece root ginger, peeled, coarsely grated

2 teaspoons agave syrup

Freshly ground black pepper

To Finish:

50g (2oz) spinach leaves

50g (2oz) shredded kale

175g (6oz) raspberries

100g (4oz) blueberries

Method

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.

When cool. Add the nuts and seeds and quinoa to the spinach, kale and berries.

This originally appeared on House & Garden UK.