Ingredients
- 1tbs sunflower seeds
- 2tbs walnuts
- 90g quinoa
- 210ml vegetable stock
- 2tbs edamame beans (frozen is fine)
- 100g curly kale
- 12 black seedless grapes, sliced
- 30g feta, crumbled
- 2tbs pomegranate seeds
- 2tsp chia seeds
- Handful mint leaves, plus extra for garnish
- For the dressing:
- Juice of half an orange
- 1tbs olive oil
- 1tsp honey
- 1tbs white wine vinegar
- Sea salt and black pepper
- Zest of half an orange
- Start by toasting the sunflower seeds and walnuts. Add them to a small baking tray and roast in the oven for eight minutes at 180 degrees. Then remove and allow to cool. Roughly chop the walnuts, then set aside.
- Rinse the quinoa well in a sieve under cold water, then add to a pot along with the vegetable stock. Bring to the boil, then lower the heat, place a lid on the pot and allow to gently simmer for 10 minutes. Remove the pot from the heat and leave covered for five minutes, then strain, if needed, and spread the quinoa on to a flat tray to cool and to avoid overcooking.
- Bring a small pot of water to the boil with a pinch of salt and add the edamame beans. Cook for four minutes, then remove, rinse with cold water and place in iced water for three minutes. Then strain and set aside.
- Carefully remove the thick stems from the curly kale, then chop into bite-size pieces and add to a large mixing bowl. Then add the cooled quinoa, grapes, crumbled feta, pomegranate seeds, chia seeds, toasted sunflower seeds, chopped walnuts, edamame beans, and mint leaves and mix together with a wooden spoon.
- In a separate small bowl, add the orange juice, olive oil, honey, white wine vinegar, and a pinch of salt and pepper and whisk together. Spoon the dressing over the salad and stir it through evenly with the wooden spoon.
- Spoon the salad on to plates and garnish with some orange zest and some more mint leaves.
