Recipe: Roasted quinoa and crispy kale salad
Toasting the quinoa adds another dimension and interesting crunchy texture. This recipe uses two kinds of quinoa but you can use just white. Be sure to serve this salad warm. After all, it is winter.
1 punnet cherry tomatoes, mixed colours if possible
2 tablespoons olive oil
5 sage leaves, finely sliced
½ cup black quinoa
½ cup white quinoa
1 tablespoon ghee or butter
1 bunch baby kale or cavolo nero (or use larger leaves, torn into pieces)
1 tablespoon dukkah
2 tablespoons capers
1 lemon, juiced
Extra olive oil for drizzling
Heat oven to 200ºC. Cut cherry tomatoes in half, season with salt and pepper, drizzle with olive oil and toss through the sage. Spread in an oven dish and roast for 20 minutes or until tomatoes are browned and softened.
Meanwhile, prepare quinoa. Place quinoa in a sieve and rinse under cold water (do black and white separately).
Tip into separate pots and add 1 cup water to each. Bring to the boil then simmer 10-15 minutes. The white quinoa will get fluffier and bigger than the black; the black quinoa will have more of a crunch to it. They are cooked when the water has evaporated and the seeds are tender. If they need longer, add a little water but don't overcook or they will turn mushy.
Spread quinoa on a lined baking tray and roast for 20 minutes or until slightly crispy and brown, stirring after 10 minutes.
Lower oven temperature to 75-100°C and place tomatoes and quinoa in the oven to keep warm until serving.
Heat ghee or butter in a frying pan until sizzling and briefly fry kale leaves until crisp. Place in oven to keep warm.
Cut feta into cubes. Spread dukkah on a small plate and press feta into the dukkah to coat.
When ready to serve, arrange quinoa, tomatoes and kale on a platter and top with feta and capers. Squeeze over lemon juice and add a splash of olive oil.
- NZ House & Garden