Orange and Sesame Quinoa Salad
Nutrition per serving
Calories | 493 kcal |
Protein | 17.1 g |
Carbs | 75.6 g |
Fats | 14.8 g |
Saturated Fat | 1.9 g |
Monounsaturated Fat | 7.1 g |
Polyunsaturated Fat | 4.6 g |
Sugars | 12 g |
Fiber | 11.6 g |
Sodium | 306 mg |
Ingredients
Quinoa | |
Garlic | |
Red Onion | |
Carrot | |
Red Bell Pepper (capsicum) | |
Fresh Coriander | |
Oranges | |
Kale | |
Soy Sauce (tamari) | |
Vinegar, Rice | |
Olive Oil |
Preparations
1. Peel/chop onion.
1. Peel/chop onion.
2. Peel/finely grate carrot.
3. Core pepper and chop into 1/2cm cubes.
4. Finely chop coriander.
5. Zest/juice ¼ of an orange.
6. Strip the kale leaves from the stem and tear into bite-sized pieces.
Cooking Instructions
1. Prepare the quinoa by rinsing in a fine sieve for 30 seconds. In a small pot, bring a cup of lightly salted water to boil. Add ½ a cup of quinoa, reduce heat to low, cover and simmer for about 10-15 minutes until liquid has absorbed and the quinoa is tender. Remove from heat and set aside for a few minutes. Fluff the quinoa with a fork to separate the grain.
1. Prepare the quinoa by rinsing in a fine sieve for 30 seconds. In a small pot, bring a cup of lightly salted water to boil. Add ½ a cup of quinoa, reduce heat to low, cover and simmer for about 10-15 minutes until liquid has absorbed and the quinoa is tender. Remove from heat and set aside for a few minutes. Fluff the quinoa with a fork to separate the grain.
2. Next, prepare the kale. Boil lightly salted water in a medium pot. Add the kale and cook for 2 minutes. Drain and set aside.
3. To make the dressing, in a small bowl, add 1/2 the orange zest, 1 ½ tablespoons of orange juice, coriander, soy sauce, rice vinegar, the tahini, ½ a tablespoon olive oil and a pinch of salt (optional) and pepper. Mix well to combine.
4. To serve, place the quinoa in a serving bowl, top with the onion, grated carrot and peppers. Top with the kale and pour the dressing over the top. Combine well to coat.