►  Makes 1 Portion
1/3 cup (50g) quinoa

½ cup (100ml) vegetable stock

1 onion

4 tbsp extra virgin olive oil

3 cups (200g) chopped kale

1–2 green onions, green parts only 2 tbsp (20g) blanched almonds

2 tsp sesame seeds

½ cup (100g) frozen sweetcorn

3 tbsp lemon juice

1 tsp herb or white wine vinegar

3 tbsp sesame oil

1 tbsp agave syrup sea salt

freshly ground black pepper

Rinse the quinoa in a strainer until the water runs clear, then simmer in the stock according to the package instructions (usually about 15 minutes). Peel and finely chop the onion.

 

Heat 1 tbsp of the olive oil in a sauté pan and sauté the onion over high heat for 1 minute. Add the kale and continue to sauté for 5 minutes. Pour off any liquid, set the pan aside, and let cool.

 

Drain the cooked quinoa into a strainer, rinse with cold water, and allow to drain. Slice the green onions into rings. Roughly chop the almonds. Toast the sesame seeds in a dry pan until golden brown. Drain the sweetcorn in a strainer. Mix the lemon juice, vinegar, sesame oil, remaining 3 tbsp of olive oil, and agave syrup in a bowl to make the dressing and season to taste with salt and pepper.

 

Combine the kale and onion mixture with the quinoa, green onions, almonds, sesame seeds, and sweetcorn in a bowl. Stir in the dressing and adjust the seasoning once again.