Autumnal Quinoa Warm Salad
I love this time of year! As we move from autumn into winter if we seasonal shop for our veg we find our shopping baskets full of collard greens, bringing us to a whole new collection of winter recipes. Here I’ve created a warm winter salad using my favourite seed, quinoa together with several veg from the collard family.
Kale is the queen of greens and a nutritional powerhouse. Kale is rich in iron, vitamin K, C and A and is also high in anti oxidants so great for protecting against cancer. Kale is high in calcium too. Per calorie, kale has more calcium than milk and has more iron per calorie than beef!! Kale is a great detox food too so if you’re about to embark on a pre Xmas detox then kale is the veg to help you detoxify your body and keep your liver healthy.
Such a versatile little seed, Quinoa, known as the food of the gods, is in fact a seed and not as some might think a grain! Quinoa is one of the most protein-rich foods we can eat. It contains all 8 essential amino acids and contains no wheat or gluten so great for anyone who is gluten intolerant. Quinoa contains iron, B2 and is rich in magnesium and contains an animo acid called lysine. Lysine is mainly essential for tissue growth and repair.
So here is my winter salad for you to enjoy and be super nourished by. There are 3 parts to this highly nutritious dish that are mixed together at the end of prep.
1/2 bag red quinoa
4 tablespoons desiccated coconut
1 veg cube
1 clove garlic chopped finely
1 finger of ginger chopped finely
1 1/2 red chillis chopped finely, less chillis if you don’t like spicy
Juice of 1 lemon
Big handful of parsley chopped
1 small cucumber diced
Chop into bite size pieces:
3-4 large leaves of cavelo nero kale
8 large leaves of purple cabbage or other cabbage
10-15 large leaves of rainbow chard or spinach
Firstly cook the quinoa mix, drain and set aside with lid on.
Next chop up raw ingredients put into a bowl and mix thoroughly, set aside so the lemon infuses into ingredients
In a big stock pot cook leaves in salted water for 4 mins max as you don’t want to lose the crunchiness. Drain (keep the juice it’s so good for you, as a little girl my mum used to save the kale water for me, I was obsessed with curly kale even at a young age, I still am now!) …
Now put everything together:
To the drained leaves in the stock pot add the raw ingredients and stir, and finally add the quinoa and stir thoroughly, add freshly ground pepper and more lemon if required. Serve with a wedge of lemon.