Quinoa makes the perfect lunch dish – high in protein, low GI and a good source of a variety of vitamins and minerals. I made this salad in the weekend for a yummy protein packed lunch that incorporates caramalised winter vegetables – onion, pumpkin and kale. Yum
Ingredients:
1 cup quinoa
2 cups salt reduced chicken stock
1 cup pumpkin cut into small cubes
2 tablespoons olive oil
2 teaspoons brown sugar
2 medium onions, finely chopped
4 cloves of garlic, finely chopped
2 cups of kale, chopped
50g almond thin cut almond slices
Rinse quinoa under running water. Place in a bowl with the chicken stock and bring to the boil. Reduce heat and simmer for 20-25 minutes, or until the liquid is all absorbed.
While the quinoa is cooking, place the pumpkin in a pot of boiling water and boil for 5 minutes. Drain and pat dry. Heat oil in a fry pan and add the pumpkin and onions. Stir well, add brown sugar and balsamic vinegar and heat until the vegetables are soft and caramel brown. Push aside and cook the finely chopped garlic. Add the chopped kale and stir until wilted. Mix through the cooked quinoa and add sliced almonds. Serves 4-6 people.
Megan
How good does that look?! Jealous of your kale. What is it similar to?
nic
Hmm it’s from the brassica family. Hard to compare. Has a stronger flavour than something like spinach.