First posted: Aug 7, 2017

Warm Kale and Quinoa Bounty Bowls with Ginger and Lime Dressing

I KNOW that Kale is the ubiquitous food superhero that everyone seems to have been mildly obsessed with for the last couple of years, and I also know that you might be sick of hearing about it, but wait! It’s not all pleased with itself for nothing – it’s jam packed full of green goodness including really high levels of antioxidants and anti-inflammatory properties; vitamins, minerals and of course lots of fiber. And, what you might not know, is that it’s accolades extend way beyond a green smoothie. One of my favourite ways to eat it is as a salad with just-warm quinoa (or a whole grain of your choice), a really zingy dressing and lots of mixed nuts and seeds – oh, and some crunchy bacon for good measure. This also works brilliantly as a salad jar lunch that you can take to work (so that you can be pleased with yourself too).

Ingredients

Cooks in:20 minutes (mostly unattended) Serves:2-4

200g streaky bacon
½ cup quinoa
2 Tbsp pumpkin seeds
2 Tbsp sunflower seeds
4 heaped cups chopped kale (about 400g)
1 tin lentils or chickpeas, drained
100g feta or soft goats cheese
2 Tbsp chopped fresh mint
2 Tbsp chopped fresh basil
1 ripe avocado, peeled and roughly chopped

Spicy Ginger and Lime Dressing

3 Tbsp sesame oil
3 Tbsp soy sauce
2–3 tsp fish sauce
1–2 Tbsp honey
1 clove garlic, minced
1 red chilli, deseeded and finely chopped
2 tsp grated fresh ginger
Juice of 2 limes
2–3 Tbsp hot water

Or Honey and Mustard Dressing

¼ cup olive oil
2 Tbsp apple cider vinegar or lemon juice
1-2 tsp Dijon mustard
1-2 tsp honey
Pinch salt
Whisk together and adjust to taste
Loosen with a little warm water if you like

What to do

1. Fry the bacon in a little olive oil or coconut oil until crispy and golden. Remove and set aside to drain on kitchen paper.

2. Meanwhile, cook the quinoa according to packet instructions.

3. Add all of the seeds to a small non-stick pan and toast gently over a low heat, stirring from time to time, until golden and fragrant. Remove from the heat and set aside to cool. (Tip: I like to keep a jar full of these mixed roasted seeds at the ready in my pantry to toss into salads whenever I feel like some extra crunch).

4. To a large mixing bowl, add your kale, along with 1 Tbsp olive oil and 1 Tbsp lemon juice or apple cider veingar and a pinch of salt and ‘massage’ gently with your hands until the fibres have broken down and it is quite pliable, about 1 minute (this step is optional but make the kale more tender and easier to digest).

5. Layer in all of the remaining ingredients and set aside while you make the dressing. Dress just before serving and divide into large bowls.

Photo Credit @Curtis Gallon