WOK-FRIED KALE WITH TAHINI DRESSING (NERI GOMA) IN A 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
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