If you’re having one of those rushy days, here’s a recipe perfect for your lunch! Shoutout to @bbcfood for sharing it. And there you have it! Did you like it? Tell us about it below!
INGREDIENTS:
For the kale and quinoa sauté
• 350g/12oz Quinta quinoa
• 1 tbsp extra virgin olive oil
• 2 tsp coconut oil
• 600g/1lb 5½oz kale, tough stalks discarded, leaves shredded, washed
• 1 fat garlic clove, finely chopped
• 1 large handful chopped fresh coriander or flatleaf parsley, to garnish
• 1 unwaxed orange, zest only, finely sliced
For the tahini dressing
• 2½ tbsp tahini • 2 tbsp extra virgin olive oil
• 1 garlic clove
• 6 tbsp warm (boiled) water
•4 tbsp orange juice
• freshly ground black pepper
PREPARATION:
• Put the quinoa in a bowl and cover with approximately 700ml/1¼ pints cold water. Set aside to soak overnight (or for at least 8 hours).
• Drain the quinoa and transfer to a very large saucepan. Cover with 350ml/12fl oz water and bring to a boil. Reduce the heat and simmer for 10-12 minutes, or until the quinoa is tender.
• Drain the quinoa and put it in a large mixing bowl. Drizzle over the olive oil and season with sea salt.
• Meanwhile, for the dressing, whisk together all of the dressing ingredients until smooth, creamy and well combined, adding a splash of warm water to loosen the mixture if necessary. Season with pepper. Set aside.
• Heat the coconut oil in a frying pan over medium heat until melted. Add the kale and stir-fry for 1-2 minutes, adding the garlic after 1 minute. Continue to fry until the kale is tender, then tip it into the quinoa and stir to combine.
• To serve, divide the kale and quinoa sauté equally among four plates, garnish with the orange zest. Drizzle over the tahini dressing and scatter over the herbs.
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