Australian Women’s Weekly NZ - - THE BODY SPECIAL - AWW

juice of ½ lemon 1 tea­spoon pure maple syrup 2 ta­ble­spoons un­hulled tahini Put the quinoa in a saucepan and cover with wa­ter. Drain in a sieve and re­peat. This washes away the bit­ter com­pounds, called saponins, on the sur­face. Re­turn to the pan and add 375ml (1½ cups) of wa­ter. Bring to the boil, then re­duce the heat to a sim­mer and cook for about 15 min­utes or un­til the wa­ter has been ab­sorbed and the quinoa is cooked. Bring a sep­a­rate saucepan of wa­ter to the boil over high heat. Put the kale, broc­col­ini and as­para­gus in a steamer, cover with the lid and place on top of the pan. Cook for 2 min­utes, or un­til just ten­der. Drain and rinse un­der cold run­ning wa­ter to stop the cook­ing process. This will en­sure they stay a lovely bright colour. (Al­ter­na­tively, place the veg­gies in a mi­crowave-proof bowl with a lit­tle wa­ter, cover and mi­crowave on High for 2 min­utes be­fore run­ning un­der the cold tap.) Toss all the salad in­gre­di­ents, ex­cept the mi­cro herbs, if us­ing, and the chia seeds in a serv­ing bowl. To make the dress­ing, whisk all the in­gre­di­ents in a small bowl and add enough wa­ter to give a nice runny con­sis­tency. Driz­zle over the salad. Scat­ter over the mi­cro herbs, if us­ing, and the chia seeds. Serve.

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