Olivia Ives shares a delicious and nutritious salad featuring the superfoods quinoa and kale and perfect for a quick, weekday lunch. 

 

 QuinoKaleSalad        QuinoaKaleSalad3

 

This superfood salad is rich and hearty, and it packs a real nutritional punch. It makes the perfect lunch, and keeps for days in the refrigerator. If you’ve been looking to see what all the hype about quinoa is, here’s your chance!

 

For the salad:

½ cup quinoa

half a vegetable stock cube

2 cups water

half a small red onion, chopped

2 cloves of garlic, chopped

2 tbsp hazelnuts, chopped

1-2 cups raw kale, chopped

For the dressing:

2 tbsp olive oil or sunflower oil

1 tsp soy sauce

1 tsp Dijon mustard

salt and pepper

juice of half a lemon

 

Instructions:

Break up the stock cube with a wooden spoon in the bottom of a saucepan with a little bit of water. Rinse and add the quinoa, and stir until mixed. Turn on the heat to medium-high, and cook the quinoa dry for about 30 seconds. Pour 2 cups of water over the quinoa and bring the pot to a boil, about 5 minutes, stirring regularly. Add water as needed to keep the quinoa from sticking to the pan. The quinoa is done when the white germ shows and there’s no leftover water. Take the pan off the heat, and add the onion, garlic and hazelnuts. Mix all the dressing ingredients together with a fork in a small bowl, and stir into the quinoa salad. Once the quinoa has cooled, fold in the kale until evenly mixed. Serve at room temperature.

 

Olivia Ives

 

Photo credits: Olivia Ives