Ingredients
Salad
- ½ cup quinoa
- 80g kale, stalks removed
- 1 bunch asaparagus
- 1 broccoli head
- ½ cup chopped almonds
- 1 Tbs sunflower kernels
- 2 Tbs dired cranberries
- 1 crushed garlic clove
- 2 Tbs tahini
- 1 Tbs apple cider vinegar
- 1 Tbs lemon juice
- ½ Tbs olive oil
- ¼ cup water
Dressing
- 1 crushed garlic clove
- 2 Tbs tahini
- 1 Tbs apple cider vinegar
- 1 Tbs lemon juice
- ½ Tbs olive oil
- ¼ cup water
Method
- Cook quinoa in 1 cup of water in a rice cooker (electric or microwaveable) for 12-15 minutes or on the stove top. For stove top, add quinoa and water to a pot and bring to the boil. Turn to medium heat, cover, and cook until all water is absorbed, adding more if it dries out too quick.
- Meanwhile, cut off and discard woody ends of the asparagus and also cut broccoli into small florets. Steam them together in a double stove-top colander over boiling water, covered, for 10-15 minutes. They should still be vibrant green and not over-cooked
- Roast almonds and sunflower kernels in a pre-heated oven on 190C for 15 minutes.
- Add all salad ingredients including cranberries in a large bowl and toss to combine. Serve by drizzling with dressing, or coat all the way through.
Dressing:
- Blend all ingredients until creamy and season with salt.
Recipe and photography by Jade Walker