Preparation: 15 minutes
Cooking: 30 minutes
Servings: 4
This emerald-green kale salad pairs the slight chewiness of kale with the lovely bite of quinoa. The vibrant salad is sensational on its own or paired with your favourite protein. Adorn the kale with creamy cashew or feta cheese and a sprinkle of crunchy toasted pumpkin seeds.
Brain Food Note
Dark leafy greens are good sources of folate and vitamins C, A, and E, which are important for overall cognition, emotional stability, and happiness. Combine with quinoa, a powerhouse of protein, magnesium, iron, zinc, and omega-3s to help stabilise mood and ease anxiety-induced depression, and broccoli, which is high in folate to calm a busy brain. Top with the magnesium-rich cashew cheese and toasted pumpkin seeds, which work together beautifully to help ease anxiety and low mood.
1 cup uncooked quinoa (I’ve used a quinoa/rice mix in this recipe)
2 cups chicken/vegetable broth
1 cup kale, stalks removed
2 tablespoons coconut oil
1 cup frozen or fresh peas or 1/2 broccoli head (I’ve used peas in this recipe, but I also use broccoli)
2 cloves garlic
6 tablespoons olive oil
juice of 1 lemon
1/2 cup of feta or 1/2 cup cashew cheese
2 tablespoons pumpkin seeds, toasted
Place 1 cup of quinoa or a quinoa rice blend in a fine mesh sieve and rinse with cool, clean running water for 2 minutes.
Transfer the quinoa to a small saucepan and add 2 cups of broth. Bring to a boil, then turn down the heat and simmer for 15–20 minutes uncovered, until the liquid is almost all absorbed. Add the peas or broccoli florets and simmer for a further 5 minutes, until the liquid is completely absorbed. In the meantime, break the kale leaves into small pieces.
Remove the quinoa pot from the heat and let it stand for 5 more minutes, covered. Remove the lid and fluff the quinoa with a fork. Set aside to cool.
Heat the coconut oil in a large frying pan over high heat. Fry the garlic for 1–2 minutes, or until soft and fragrant. Add the kale pieces and cook until softened (around 5 minutes).
In a large bowl, combine the cooled quinoa, kale, and peas or broccoli. In a small jar, combine olive oil, lemon juice, sea salt, and freshly ground black pepper. Shake the jar well to combine the dressing ingredients.
Drizzle as much dressing as you prefer over the salad and toss gently. Place the tossed salad on a large plate or platter. Crumble the feta or spoon cashew cheese over the top. Sprinkle with toasted pumpkin seeds.
