Orange and Sesame Quinoa Salad

Nutrition per serving

Calories493 kcal
Protein17.1 g
Carbs75.6 g
Fats14.8 g
Saturated Fat1.9 g
Monounsaturated Fat7.1 g
Polyunsaturated Fat4.6 g
Sugars12 g
Fiber11.6 g
Sodium306 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.

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.

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.