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Superfood Salad

Vegan Chef Day

Prep Time: 10M

Cooking Time: 18M

Serves: 2

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Ingredients

200g (1 cup + 2 Tbsp) white quinoa
400g sweet potato (about 1 sweet potato)
200g (3 cups) kale leaves, stems removed
200g (1 1/3 cups) edamame, without pods
1 handful pumpkin seeds
1 handful sunflower seeds
1 handful pecans
1 tablespoon yuzu juice (lime juice is an alternative)
2 tablespoons extra virgin olive oil
2 teaspoons tamari

A vibrant, nutrient-packed, delicious salad to power you through the day.

Prep Time: 10 minutes
Cooking Time: 18 minutes
Serves: 2

Method

In a saucepan boil the quinoa in stock, using twice as much liquid as quinoa
Cook the quinoa till completely soft and leave to cool
Peel the sweet potato, cut into chunks and bake for 20 minutes till soft
Put the kale in a colander, pour boiling water over it slowly then submerge in cold water
Drain and put on a cloth
Soak the edamame in boiling water for 10 minutes then drain
Put in a large mixing bowl
Toast the seeds in a frying pan on a medium heat till they start to pop
Break the pecans into pieces
Add all of the ingredients, including the yuzu, oil and tamari to the bowl
Mix well, add salt if necessary

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