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Quinoa kale salad

Ingredients

  • 1 cup quinoa
  • 1 3/4 cups stock
  • pinch sea salt
  • 1/2 cup raw cashews
  • 1/2 tsp curry powder
  • 1 tbsp coconut oil or vege oil
  • 1/2 bunch kale
  • 2 stalks celery fine dice
  • 1/4 red onion fine dice
  • 1/2 jalopeno fine dice
  • 1 handful fresh coriander leaves rough chop
  • 1 handful fresh mint rough chop
  • 1 lime zest and juice
  • 1 medium red apple small dice
  • 1/2 tsp garam masala
  • sea salt to taste

Instructions

  • Cook the quinoa: Bring the stock, quinoa and salt to a boil in a small pot. Reduce to a simmer and cover with a lid. Let cook for 15 to 20 minutes. Remove from the heat. Keep covered and let rest for about 10 minutes. Uncover, fluff it up with a fork and then let it cool. (Quinoa is cooked when the white tails emerge.)
  • Make cashews: Heat oven to 180 C. Mix the cashews with the oil, curry powder and salt. Toss to fully coat the nuts with the curry powder. Place into oven on a tray and roast until just lightly toasted. Don't let them get too brown, so watch carefully.
  • Prepare the salad ingredients as follows:
    To start, heat a large fry pan over medium heat. Once hot, add the oil, followed by the kale and a pinch of salt. Sweat for 2 to 3 minutes, or just until the leaves are wilted but still bright green. 
    To assemble the salad, place the quinoa into a large shallow bowl and toss with the kale. 
    Next, add the celery, onion, jalapeño, apple, lime (zest and juice), cilantro, mint, garam masala, salt and pepper. Toss together.
    Taste for seasoning, adding more salt, pepper, jalapeño, garam masala and/or lime juice, depending on your preference.
    Lastly, add half of the cashew nuts. Then garnish the top of the salad with the remaining nuts and serve warm or cold.