Energy Boosting Kale, Quinoa and Berry Salad
Serves: 4
Ready in: 15 to 30 mins
Ingredients:
900ml vegan vegetable stock225g quinoa
1 tbsp sunflower or rice bran oil
4 tbsp flaked almonds
2 tsp sunflower seeds
1 tsp soy sauce
1 tbsp sesame oil
4cm piece root ginger, peeled and coarsely grated
2 tsp agave syrup
black pepper, freshly ground
[hd]To finish: [/hd]
50g spinach leaves
50g kale, shredded
175g raspberries
100g blueberries
method:
- Add the stock to a pan and bring to the boil, add the quinoa and cook for 10 minutes. Drain off most of the stock to leave 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, if chilling overnight.
- Add the spinach and kale leaves, raspberries and blueberries and toss together then sprinkle with the toasted almonds and sunflower seeds.
_825_550_int.jpg "Summer Buddha Bowl")
