3 Beetroot, peeled and sliced in ½ moon
3 tbsp Rapeseed oil
2 Garlic cloves, crushed
1 Leek, finely sliced at an angle
1 ½ Juice and zest of 1 lemon
80ml Water to cook the kale
110g Kale, chopped
15g Fresh mint, leaves chopped
15g Fresh flat-leaf parsley, leaves chopped
1tbsp Sesame oil
1tbsp Brown rice vinegar
Pre-heat the oven to 180C. Roast the beetroot for 45 min with 1 tbsp. of rapeseed oil. Let cool, peel and cube. Reserve.
Rinse the quinoa under running cold water for a couple of minutes until the water comes through clear. Place the quinoa in a pan without water over a medium heat and dry, stirring every now and again. Then add water as per packet instructions. Let the quinoa boil for a minute or two, then simmer covered for another 10min or until cooked.
Heat 2 tbsp. of rapeseed oil and cook the garlic and leek for 2 min. Add the lemon juice of ½ lemon, and the water and the kale and stir. Next add the other ½ lemon juice along with a pinch of salt. Cook for 2-3 min. until the kale is wilted.
Assemble the ingredients mixing the kale, leeks, garlic and beetroot, through the quinoa. Finally, gently fold in the lemon zest and herbs.
Mix the remaining lemon juice, mirin, sesame oil, brown rice vinegar in jar and pour over the salad just before serving.
You can use any leftover quinoa, rice or barley to make this salad.
Quinoa is a seed rather than a grain. It is high in FIBRE to support a healthy gut and it contains COMPLETE PROTEIN (most plant sources do not) although at lower levels than most beans and pulses.
Beetroot is high in FIBRE that helps intestinal health & transit Beetroot contains VITAMIN C that supports the immune system, FOLIC ACID which is necessary for red blood cell production and POTASSIUM to help maintain healthy blood pressure. Beetroot also contains good levels of GLUTAMINE that helps maintain a healthy gut. The chemical responsible for dark purple colour in beetroot is BETALAIN, an antioxidant that research shows can protect against the damaging effects of cholesterol.
Kale, Cavolo Nero and Cabbage are high in FIBRE that helps intestinal health & transit fatty acids. Kale and Cavolo Nero contain VITAMIN C that supports the immune system and βCAROTENE a powerful antioxidant. Our bodies can produce VITAMIN A from βCAROTENE to support vision, healthy skin and mucosal membranes. Additionally, Kale and Cavolo Nero boast high levels of Lutein and Zeaxanthin to protect our eyes.DOWNLOAD THIS RECIPE