Wok-Fried Kale and quinoa Salad with apple & toasted pecans

Serves | 4

Prep | 5 mins

Cook | 15 mins

Mindfulness Factors | Healthy | Quick & Easy | 20 Minute Meal | Plant-Based | Vegan | Non-Dairy

Ingredients

Kale Quinoa

100g uncooked quinoa

160g bag of sliced kale, stalks removed

1tbsp extra virgin olive oil

2 garlic cloves, chopped

dried chilli flakes, pinch of

1/2 lemon, juice and zest of

salt and freshly ground black pepper, to taste

Dressing

4tsp tahini

1/2 lemon, juice and zest of

1tsp dried dill

dried chilli flakes, pinch of

Topping

1 red apple, cored and rough-chopped

toasted pecans, handful of, rough-chopped

Method

Add the quinoa and a kettle-full of boiling water to a saucepan and cook according to packet instructions (around 15 mins)

While the quinoa cooks, heat the olive oil in a wok and stir fry the kale for around 8 mins, or until softened with a little char. Add the garlic and chilli flakes for the last 2 mins

While everything cooks prepare the dressing and topping

Drain the quinoa into a serving dish, add the kale and dressing and stir well to combine then arrange the topping evenly around the dish. Absolutely delicious!

Enjoy x

Copyright © misterrands.com

Published by misterrands

Mindful living blogger (recipes, lifestyle & travel) based in beautiful rural north yorkshire 🚜 🐮 🐑

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