Updated: Dec 10, 2020
This lovely salad is a complete meal in itself, or it can be served as an accompaniment to other dishes. Quinoa is a complete protein, so it is an ideal food source for vegetarians and vegans.
I cup (65g) uncooked quinoa
1 large bunch kale
½ small butternut squash (or 400g pumpkin)
1 red pepper
1 fennel bulb
2 tbsp. extra virgin olive oil
Sea salt and black pepper
Handful pine nuts
1/3 cup extra virgin olive oil
1 tbsp. apple cider vinegar (with the mother)
1 tsp. mustard
1 tsp. tahini
1 tsp. honey (or maple syrup if on low FODMAP)
Preheat the oven to 180°C.
Rinse the quinoa and place in a small saucepan with 2 cups of water. Add a pinch of salt and cook on a medium heat for about 20 minutes with the lid on. By this time, all of the water should be absorbed. Turn off the heat and leave with the lid on to cool. You can then fluff it up using a fork.
Peel and remove the core from the butternut squash and cut into approximately 1” squares. Remove the core from the red pepper and slice into 1” strips, and then cut them in two. De-core and slice the fennel thinly. Place the squash in a baking tray, drizzle over some olive oil and season. Bake for 10 minutes then remove from oven. Add the pepper and fennel, drizzle with oil, season and return to the oven for 15 – 20 minutes or until it’s all well cooked and browned.
Remove the stalks from the kale and chop it into bite-sized pieces. Place in a large bowl and sprinkle with a small amount of sea salt. Start to massage the kale (with clean hands) until it becomes dark and limp.
Toast the pine nuts in a dry pan, being careful not to burn them. Then make up the dressing by whisking everything well in a jug.
Add the fluffed up quinoa and roasted vegetables to the kale and mix well. Pour over some dressing, and sprinkle with the pine nuts.
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