This recipe is healthy and delicious. It's a flavoursome salad - juicy, sweet and with a good hit of protein thanks to chickpeas and quinoa. The soaked cranberries give it that extra twang, which complement the kale well. Serve as a side with your dinner or as a filling in wraps or spring rolls.
Servings: 4 - Time: 35 min - Difficulty: medium
Ingredients & Method
240 g kale
1 Tbsp olive oil or flaxseed oil
Pinch sea salt
Pinch vegetable stock powder
Wash kale, destalk, cut into 3mm ribbons.
Massage into the kale the olive oil/ flaxseed oil and pinch of salt and stock powder, leave aside to soften.
80 g carrots
100 g cooked (or canned, drained and rinsed) chickpeas
8 g chives
8 g parsley
25 g red cabbage
25 g red onions
40 g sunflower seeds, toasted
120g cooked quinoa (50 g raw quinoa)
35 g dried cranberries
Coarsley grate carrots. Chop chives & parsley finely. Slice red cabbage very finely. Dice red onion very finely.
56 g orange juice
36 g lemon juice
60 g water
6 g yeast flakes
6 g stock powder
8 g Bragg Liquid Aminos (or soy sauce)
Combine all ingredients in a jug or bowl and mix with a fork.
Mix softened kale, cooked quinoa, diced vegetables, sunflower seeds and dressing well. Taste and adjust seasoning as needed. Enjoy :)