Quinoa and Kale Salad with Cranberries and Toasted Seeds

Hearty, balanced textures, complete protein, versatile, make-ahead, and fridge-friendly. Oh yes, and delicious!

Before You Start

The quinoa is best cooked at least a couple of hours before serving (up to three days before).

Prep Time35

Servings: 2 (as a large main course)

Author: Hangry Miss

Cook Quinoa – rinse the quinoa in a fine sieve and drain well. Add the quinoa to a heavy-bottomed pan with a tight-fitting lid. Add the stock (hot or cold) and stir though. Over high heat, bring to the boil. Clamp on the lid. Turn the heat to a minimum and gently cook (without lifting lid) for 15 minutes. Remove from heat and leave to sit for another 15 minutes (without lifting the lid to check!).
180 g uncooked quinoa
310 g/ml stock
Toast Seeds – preheat a dry pan over low heat. Add the seeds and spread out in a thin layer. Please keep a close eye on them so that they don’t burn, shaking them around a few times for even heat distribution. Keep them on the move to stop them burning and toast until browned. Allow to cool before transferring to a small bowl.
2 Tablespoons sunflower seeds
2 Tablespoons pumpkin seeds
Make Dressing – in a small glass jar, combine the lemon juice, oil, ½ teaspoon salt and some freshly ground black pepper. Pour over the quinoa and stir through gently. Put the lid back on and leave to sit at room temperature until ready to serve.
2 Tablespoons lemon juice
3 Tablespoons olive oil
salt
freshly ground black pepper
To Serve - finely shred the kale leaves (cutting out any tough stems). Finely chop the cranberries. Add to the quinoa and gently stir through. Have a taste and see if you need to add any more dressing/seasoning. Sprinkle the seeds over servings.
large handful kale leaves
2 Tablespoons dried cranberries

If using my vegetable stock paste, you’ll need 2 teaspoons in 310ml water.

Leftovers

Leftovers will keep for up to three days in the fridge. It will benefit from a little zhuzhing up with some oil, lemon juice and seasoning.