1cupbaby kale leaves, (I used cavolo nero or lacinato kale)
1orange, peeled and sliced (or two small)
For the dressing:
Juice of one orange, (¼ cup approximately)
2tablespoontahini
1clovegarlic, grated
1teaspoongrated ginger
¼teaspoonsalt
Ground pepper, to taste
Instructions
Mix dressing ingredients together. Taste and adjust seasoning to your liking.
Blanch broccoli by adding to a pot of boiling water for three minutes. Drain and run under cold water to cool.
Mix quinoa, broccoli, kale, orange and dressing together in a big bowl and serve.
Notes
To cook quinoa, add dry quinoa to a pot of boiling water. Simmer for 15 minutes, drain and leave to steam dry and cool. This avoids any potential sogginess. If you don't have time, run it under a cold tap to cool and make sure to drain well. ⅓ cup of dry quinoa is roughly equivalent to 1 cup cooked. I cooked ½ a cup of red, and ½ a cup of white quinoa, which resulted in just over 3 cups of cooked quinoa.