• Lisa Guy

Kale Cranberry Salad


Cranberries are loaded with antioxidants and vitamin C. Several studies have identified links between consuming cranberries and reduced risks of heart disease and breast cancer. Look for unsweetened and sulphite free cranberries.


Ingredients:

1⁄2 cup quinoa, rinse well

1⁄2 bunch of kale, finely chopped

Juice of 1⁄2 lemon

Splash of cold pressed olive oil

Pinch of sea salt

Handful dried cranberries

Juice of an orange

Handful of fresh mint, roughly chopped

Handful of fresh coriander, roughly chopped

1⁄4 cauliflower, cut into florets

1⁄2 tsp turmeric

¼ tsp chilli flakes

1 red onion, finely chopped

Handful almonds, roughly chop


Method:

In a small bowl add cranberries and orange juice and place in the fridge.

Wash quinoa well to remove bitter coating.

In a medium saucepan add quinoa and a cup of water. Bring to boil and then reduce heat to a simmer for 15 minutes, until quinoa is light and fluffy.

While the quinoa is cooking wash your kale and remove the steams, then cut the leaves into thin strips. Place kale in a bowl and cover it in lemon juice, a splash of olive oil and a pinch of sea salt. Massage the kale for a few minutes until it goes lovely and soft.

In a frying pan with a little olive oil cook onion until soft and then put on a plate to cool. Then cook cauliflower sprinkled with turmeric and chilli, until cooked through but still crunchy.

In a salad bowl add kale, quinoa, mint, coriander, onion and cauliflower and toss gently. Add cranberries with orange juice and toss. Top with almonds and serve.


Serves 4-6.