The Utimate Kale + Quinoa Superfood Salad!
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Serves: 2
 
Such an easy salad to make out of leftover quinoa. Even if you don’t have it already cooked, it’s super simple to make while you chop away your veggies and make your dressing!
Ingredients
  • Handful cherry tomatoes
  • 1 medium carrot
  • 1 bunch of curly kale
  • 125g / 2 cups cooked quinoa
  • 20g / ¼ cup goji berries
  • 1 tin black beans, drained and rinsed
  • 45g / ½ cup sweetcorn
  • 3 tablespoons puffed wholegrain (amaranth, buckwheat, etc…)
lime vinaigrette
  • 1 lime, juiced
  • 1 garlic clove, minced
  • 4 tablespoons olive oil
  • 1-2 tablespoons water
  • 1 tablespoon chopped coriander/cilantro
  • Salt + pepper to taste
Instructions
  1. Start by chopping your tomatoes in half, grating your carrots, and shredding your kale leaves - do this by gathering the leaves, rolling them up, and chopping them lengthwise with a sharp knife. Add to a large bowl and simply add the cooked quinoa along with the goji berries, beans, and sweetcorn.
  2. Make your vinaigrette by mixing all of the ingredients together and drizzle over the salad. Toss everything together, and top with the puffed grains.
Notes
If you do eat dairy, some freshly grated pecorino works beautifully in this salad!

If you plan on taking this salad with you to work, I would recommend taking the dressing on the side so that the puffed grains don’t get soggy and sad.

The goji berries become nice and plump as they absorb some of the dressing, but if you want you can always soak them in some water beforehand as well.
Recipe by Sprinkle of Green at https://www.sprinkleofgreen.com/the-utimate-kale-quinoa-superfood-salad