Energy Boosting Kale, Quinoa and Berry Salad

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Recipe by Cook Vegetarian
Serves 4
Ready in 15 to 30 mins

Ingredients

  • 900ml vegan vegetable stock
  • 225g 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

    • To finish:

  • 50g spinach leaves
  • 50g kale, shredded
  • 175g raspberries
  • 100g blueberries

Nutritional Information:

Calories: 447
Fat: 23.1gg

How To Cook

  1. 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.
  2. 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.
  3. Add the sesame oil, ginger and agave syrup to the quinoa, season with pepper and transfer to a salad bowl, if chilling overnight.
  4. Add the spinach and kale leaves, raspberries and blueberries and toss together then sprinkle with the toasted almonds and sunflower seeds.
    5. http://www.seasonalberries.co.uk
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Energy Boosting Kale, Quinoa and Berry Salad
  • Recipe by Cook Vegetarian
  • Serves 4
  • Ready in 15 to 30 mins
    Ingredients
  • 900ml vegan vegetable stock
  • 225g 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
    How to Cook
  1. 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.
  2. 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.
  3. Add the sesame oil, ginger and agave syrup to the quinoa, season with pepper and transfer to a salad bowl, if chilling overnight.
  4. Add the spinach and kale leaves, raspberries and blueberries and toss together then sprinkle with the toasted almonds and sunflower seeds.
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