Giving a boost to your energy levels as well as you immune system is this recipe for kale, quinoa and berry salad.
Serves 4
Cooking time: 10 – 12 mins
What You’ll Need:
- 900ml (11/2 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 (11/2 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
What To Do:
- 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 and gently toss together then sprinkle with the toasted almonds and sunflower seeds.
Recipe from seasonal berries.co.uk