Power Up Salad with Baby Kale, Quinoa, Blueberries and Walnuts
Author -Yields: 4 servings
Ingredients
- 3/4 cup quinoa (135g)
- 1 1/3 cups water (315ml)
- 5 ounces baby kale or baby spinach (150g)
- 1 cup blueberries
- 1/2 cup walnut halves (60g)
- 1 batch simple Champagne vinaigrette
- Salt
- Freshly ground black pepper
Instructions
- Preheat the oven to 350°F / 175°C.
- Place the quinoa in a fine-mesh sieve and rinse under cold running water for about 30 seconds. Transfer the rinsed quinoa to a medium pot and add the water. Bring the quinoa to a boil over medium-high heat. Cover the pot, turn the heat to low, and simmer until all the water has been absorbed, about 13 minutes. Remove the quinoa from the heat and allow it to sit, covered, for 5 minutes. Uncover the pot and fluff the quinoa gently with a fork. Re-cover and allow the quinoa to cool for 15-20 minutes.
- Meanwhile, line a baking sheet with parchment, Silpat®️, or foil. Arrange the walnuts on the sheet and transfer it to the oven. Toast the walnuts in the oven for 5-7 minutes, or until they're very lightly browning and smell nutty and fragrant. Remove the nuts from the oven and transfer them to a cutting board. Allow them to cool for five minutes, then chop them roughly.
- When the quinoa has cooled, transfer the cooked grains to a large mixing bowl. Add the greens, blueberries, and walnuts to the bowl, then pour the dressing over them. Mix the salad well and taste it. Add salt and freshly ground black pepper as needed. Serve or store in an airtight container in the fridge for up to 3 days.