I simply adore this salad. The goodness of the raw kale is fantastic, and the salad itself is very hearty and filling. It’s a great salad for lunch boxes: unlike other salads which might wilt or go soggy if dressed and tossed in advance, this one marinates further, improving all the while. Happydays!
There are no hard and fast quantities for the salad ingredients, ones own judgement will be perfect.
1 tablespoon of rice vinegar
2 tablespoon of sesame oil
1 tablespoon of tasteless oil (groundnut or rapeseed)
juice and zest of ½ large orange, or 1 small one
juice of ½ lemon
1 teaspoon of agave (optional, depending on your sweet tooth!)
vegetable bouillon powder
kale, approximately 2 handfuls per person
spring onions, approximately 2 per person
chilli flakes, optional
feta to crumble, optional
First, cook the quinoa; I tend to add a teaspoon of vegetable bouillon powder to the cooking water, making the cooked quinoa that little bit tastier. As ever, there’s no harm in cooking extra for rustling up new salads later in the week.
While the quinoa is at a very gentle boil, make the dressing, (again, jam jars are the answer!).
The kale in this salad is raw, thus it needs a little time marinating in the dressing to lose its toughness. Remove any big central stalks from the kale, and then shred the leaves as finely as possible; this is most easily done by gathering a handful of leaves together, and folding/rolling them into a tight little log, before running your knife through.
Pour the dressing onto the kale and mix well. Season with flaky sea salt, and pepper if you wish. Allow the kale to marinate for at least 20 minutes.
Toast the sunflower seeds in a dry pan, and finely chop the spring onions.
Once the quinoa has ‘sprouted’, drain and rinse.
Mixing the warm quinoa with the marinating kale will help the kale to soften further. This salad can then be served warm if you like, or at room temperature.
Mix in the spring onions and the sunflower seeds, reserving a few of each for garnishing.
I adore sprinkling some chilli flakes and a little crumbled feta on top! This is one’s a personal fav, I hope you like it!