Quinoa Salad with Kale, Ap­ple and As­para­gus

Gourmet (South Africa) - - ENTERTAINING -

Serves 6

1 cup quinoa

2 cups hot water or

veg­etable stock

2T olive oil

2 cups ap­ples, cut into

cubes or sec­tions (skin on) 2 cups kale

1 cup sliced cel­ery

1/3 cup dried cran­ber­ries

or raisins

2T chopped pars­ley

1/3 cup toasted wal­nuts

or pine nuts

1/4 cup lemon juice

2T honey a bunch green as­para­gus mint leaves

1. Cook the quinoa in hot water, adding a spoon­ful of olive oil. Place the cooked quinoa in a large bowl and al­low to cool. 2. Add the ap­ple, kale, as­para­gus, cel­ery, raisins or cran­ber­ries, pars­ley and nuts. 3. In a small bowl, mix the lemon juice, 1T olive oil, honey, and salt and pep­per. Add mint leaves. Pour the mix­ture over the salad and stir through.

Cook’s note To cook the quinoa use 3 parts water to 1 cup quinoa. To re­move the saponin, a chem­i­cal that coats the grain, rinse the grain with cold water prior to cook­ing.

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