Comforting quinoa salad with Florette salad leaves

Even though the weather outside isn’t exactly what I’d hoped for in August, I don’t want to give up my summer salads!

Adding grains and wilted leaves is the perfect solution, creating a superfood salad which can be enjoyed hot or cold – perfect for grey days when you’re unsure if your picnic will be in the park on on your living room floor! This vegan recipe is refreshing served cold and drizzled with olive oil, and easily spiced up by stir-frying with red chilli for a little warming kick!

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Ingredients

1/2 packet Merchant Gourmet ready to eat red & white quinoa

100g Florette spinach

2 large handfuls of Florette baby kale

1 large tomato

3 dried apricots (20g)

20g walnuts

1 red chilli

1 tsp coconut or toasted sesame oil

Optional extras to add more volume: 150g sliced green beans; 100g quartered broccoli florets

Method

  • Heat the oil in a frying pan, then add the chilli and fry for 2 – 3 minutes.
  • Turn down the heat, then add the leaves and 2 tbsp water and slowly stir until wilted.
  • Finely chop the tomato, apricots and walnuts.
  • Arrange your cold salad, or add the quinoa to the wok and heat through for a hot stir fry.
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