KALE AND QUINOA IN MISO / GINGER DRESSING VERSION : 1

KALE AND QUINOA IN MISO / GINGER DRESSING VERSION : 1

KALE AND QUINOA IN MISO / GINGER DRESSING VERSION : 1

Serves 2

  • 50 g. quinoa, cooked with salt and a bay leaf

  • 50 g. red cabbage

  • 1/2 pomegranate

  • 100 g. kale

  • 30 g. pine nuts

  • 1 good size carrot

DRESSING 

  • 1 X 1 cm2 ginger

  • 2 soft Medijoul dates

  • 1/2 dl. lemon juice

  • 1/4 dl. Flax seed oil

  • 1/4 dl. olive oil

  • 1/2 dl. water

 

Cook the quinoa 1:2 with water, salt and a bay leaf. Leave to cool. Peel the ginger, de-seed the dates and blend all the ingredients for the dressing well. Wash kale, cabbage and carrot. Slice the carrot with a peeler into long thin slices and cut the remaining carrot thinly. Massage the dressing into the kale and leave to marinate. Toast the pine nuts gently and clean the seeds out of the pomegranate.                                

Arrange in layers. Red cabbage in the bottom, marinated kale, then quinoa, with the carrot slices on the top. Decorate with pomegranate and pine nuts. Enjoy :-) 

This recipe came into being by using leftovers from the kitchen and making it into a filling meal. Full of fibers, protein and antioxidants. Will be posting a second recipe tomorrow, using the same ingredients. Hope it can bring inspiration – use leftovers; avoid wasting food ;-)