Quinoa & Kale Salad

With Riverview Farms Deli Roast Pork

PrepTime 15 Mins
Serves 4
Cook Time 15 Mins
Salad

½ cup Quinoa

1 bunch Kale

1 Avocado

50g Flaked almonds

75g Raisins

½ Red Onion

1 x Carrot

Dressing

2 tsp Dijon mustard

150ml Olive oil

1 tbsp Maple syrup

1 tbsp Lemon Juice

2 tbsp Tahini

1 clove Garlic – crushed

2 tbsp Cold water

Salt/Pepper

Essential Tools

Whisk

Chopping board

Chef knives

Measuring utensils

Large mixing bowl

Small mixing bowl

Saucepan

  1. 1

    For the dressing, whisk mustard, lemon juice, tahini, maple syrup, garlic together. Gradually whisk in the olive oil and allow it to emulsify (come together). Whisk in the cold water at the end to thin the dressing out a little

  2. 2

    For the salad, cook the quinoa according to the packet. Take the kale leaves from the stem, wash them and chop them up.

  3. 3

    Dice the onion, grate the carrot and dice the avocado, mix all the salad ingredients together and add some of the dressing.

    Taste and add more dressing according to your liking

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