Toasted Pine Nut Quinoa & Kale Salad

Vegetarian, Gluten Free, Sugar free, Cow’s Dairy free,  Diabetic Friendly, Detox Friendly

What you’ll need…

•  1/12 cups cooked quinoa
• 2 cups of kale,  finely chopped
• 1/2 – 3/4 cup toasted pine nuts
• 1 cup of Italian (flat leaf) parsley, finely chopped
• ½ bunch mint leaves, finely chopped
• 1 cup Lebanese cucumber, finely diced
• 1 cup cherry tomatoes, halved

Dressing

• 1/2 cup extra virgin olive or macadamia oil
• Juice of a freshly squeezed lemon and or 2 tsp apple cider vinegar
• 1 tsp rice malt syrup
• ½ tsp. ground cumin
• Himalayan or Celtic sea salt and cracked pepper to taste

How to make…

To make the Quinoa, rinse under running water in a sieve, before adding to a saucepan with water and a pinch of Celtic sea or Himalayan sea salt.

Bring to the boil and then reduce to a simmer and cook until the water has been absorbed into the quinoa. The quinoa should be soft and moist, if it is not quite cooked add a little more water and cook until absorbed.

Take remaining ingredients and combine in a large mixing bowl and pour over the dressing and mix with your hands to combine.

Sally’s Tip…

Serve topped with a little crumbled goats feta or sliced avocado for extra  healthy fats. Keep left overs in the fridge, in an airtight container for up to 4 days.

NB: If your gut is especially sensitive to starch, swap the quinoa for cauliflower rice