Kale, Almond, Quinoa and Goji Berry Salad

Bursting with fresh, zingy flavours, this Kale, Almond, Quinoa and Goji Berry Salad is packed with nutrients. Kale is an excellent plant source of easily-absorbed calcium, as well as being one of the highest antioxidant foods available. The quinoa, almonds and goji berries also contain protein. 

* Photo courtesy of Packed by Becky Alexander and Michelle Lake © Nourish Books 2017, commissioned photography by Haarala Hamilton

 

 


Ingredients
1/3
cup
Quinoa
1
tablespoon
almonds, whole
1
large handful of curly kale leaves, large stalks removed
1
teaspoon
extra-virgin olive oil
*
pinch of sea salt
*
Juice of 1 lemon
1
teaspoon
dried goji berries
1
small handful mint leaves, finely chopped
1
small handful parsley leaves, finely chopped
Directions
Put quinoa and ½ cup water in pan. Bring to boil, then cover and simmer until water is absorbed and quinoa is soft and fluffy.
In small saucepan, toast almonds over medium heat 1–2 minutes, stirring regularly, until golden brown. Remove from pan and leave to cool.
Meanwhile, place kale in bowl and add oil, salt, and lemon juice. Massage kale in mixture to be sure it is well coated. Add remaining ingredients and cooked quinoa to kale and mix well.
Transfer to large sealable jar or container and keep cold until ready to eat.
Reprinted With Permission From Packed: Lunch Hacks to Squeeze More Nutrients Into Your Day

The base number of servings for this recipe is 1
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