This vegetarian quinoa kale salad recipe contains nothing but goodness – just what you need after the calorific Christmas period. Kale is an excellent source of iron and vitamin K, and works perfectly in this salad.
Prep time: 10 minutes
Cooking time: 30 minutes
Total time: 40 minutes
Serves 4
Ingredients
For the salad
200g kale
250g quinoa
100g wild rice
½ yellow or red pepper
1 carrot grated
For the dressing
4 tbsp smooth peanut butter
4 tbsp lemon juice
2 tbsp water
2 tbsp olive oil
2 tbsp apple cider vinegar
1 clove garlic crushed
2 tsp tomato paste
2 tbsp reduced salt soy sauce
½ onion grated
Method
Rinse quinoa and add to 500ml boiling water in a medium-sized pan. Cook for 6 minutes. Cover with lid and allow to stand for a further 10 minutes. Cook rice and steam kale according to instructions.
Dice pepper and grate carrot.
To make the dressing, combine all the ingredients and whisk until smooth. Transfer to a clean jar and store in fridge up to 5 days.
Combine all the salad ingredients and drizzle with dressing. It can be served warm or cold.
