Superfood Salad
“This is more than a salad….it’s a whole meal. It has enough variation in flavour and texture that you will be satisfied just with this. It has sources of all macronutrients plus ingredients that have slow-release energy.”
Prep time - 20 minutes
Cook time - 20 minutes
Difficulty - Easy
Serves / makes - 2 portions
Ingredients
200g white quinoa
500ml water
2 teaspoons stock powder
400g sweet potato
200g kale leaves, stems removed
200g edamame, without pods
1 handful pumpkin seeds
1 handful sunflower seeds
1 handful pecans
1 tablespoon yuzu juice (lime juice is an alternative)
2 tablespoons extra virgin olive oil
2 teaspoons tamari
Equipment
Saucepan
Baking tray
Bowl
Colander
Tea towel
Frying pan
Method
In a saucepan boil the quinoa with the water and stock. Cook the quinoa till completely soft and leave to cool.
Peel the sweet potato, cut into chunks and bake for 20 minutes till soft.
Put the kale in a colander, pour boiling water over it slowly then submerge in cold water. Drain and put it on a clean tea towel to dry.
Soak the edamame in boiling water for 10 minutes then drain. Put the bean in a large mixing bowl.
Toast the seeds in a frying pan on a medium heat till they start to pop. Break the pecans into pieces.
Add all of the ingredients, including the yuzu, oil and tamari to the bowl. Mix well, add salt if necessary.
