|► Makes 1 Portion|
|1/3 cup (50g) quinoa
½ cup (100ml) vegetable stock
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.