Quinoa and black kale salad with soya beans, deliciously combined with chilli ginger salad dressing
If you are not keen on raw kale, steam the leaves which will help to remove the bitterness. Adding the dressing will also make the favour more interesting.
I used black kale for this recipe, make sure you only use the leaves and remove the central stalk. I also added red quinoa but any colour (white or black) will also work great. I combined this quinoa and black kale salad with the chilli ginger dressing but even a squeeze of fresh time juice will also work well. This easy recipe can be made the night before and taken away in your lunch box.
Prep time: 15min | Cooking time: 30min | Serves: 2
100g fresh back kale
150g soya beans (frozen)
200g red quinoa
2tbsp green onions
1tsp blast sesame seeds
4tbsp chilli & ginger dressing
Simmer quinoa in the medium sauce pan over the small-medium heat for approx. 25 minutes then drain and let it cool.
In another medium saucepan cook the frozen soya beans for approx. 5 minutes then drain and let it cool.
Combine washed and chopped black kale with chopped green onions, red quinoa and cooked soya beans using a large bowl.
For this quinoa and black kale salad I used the chilli ginger salad dressing which brings the flavours together just wonderful. Top it with black sesame seeds and green onions for some lovely decoration.
Nutritional Estimates Per Serving (without dressing)
Total fat: 7g
Total carbs: 34g