Quinoa, Goats Cheese & Walnut Salad

Massaging kale (yes massaging it) is what turns kale from a dry, scratchy angry looking leafy green, into a silky soft smooth buttery green that melts in the mouth. But, if you can’t be bothered with the massaging of your vegetables swap the kale for some rocket and you’ll achieve similar results.

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Ingredients (Serves 2)

• 200g Kale

• 1/2 cup Quinoa

• 1/4 bunch parsley Parsley

• 1/4 cup of walnuts

• 1/4 cup goat or feta cheese

• 2 tbsp olive oil

• Juice and zest of an orange

• 1 tsp seeded mustard

• 1/2 tsp salt

• 1 tbsp honey

• 2 tbsp apple cider vinegar

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1. Rinse the quinoa under water until the water runs clear. Place the quinoa in a pot and add 1 cup of hot water, bring to a gentle simmer. Cook for 15 minutes until the water is absorbed. Remove from the heat and place a lid on the pot and leave to steam for 5 minutes.

2. Remove the vein from the kale and rinse. Pat the kale dry before shredding and adding to a salad bowl. Add half the olive oil and massage into the kale until the kale softens.

3. Remove the lid from the quinoa, fluff with a fork and allow to cool. Once cooled add the quinoa to the kale.

4. Make your dressing by combining the remaining oil, orange zest and juice, mustard, salt, honey and vinegar. Toss the dressing through the kale and quinoa.

5. Stir through the goats cheese, parsley and walnuts and serve.

Notes: to increase the protein in this recipe add in 100g per person of your desired protein. This recipe also works well with other grains such as bulger, brown rice or freekeh.