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Superfood Salad

Vegan Chef Day

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

  1. 200g (1 cup + 2 Tbsp) white quinoa
  2. 400g sweet potato (about 1 sweet potato)
  3. 200g (3 cups) kale leaves, stems removed
  4. 200g (1 1/3 cups) edamame, without pods
  5. 1 handful pumpkin seeds
  6. 1 handful sunflower seeds
  7. 1 handful pecans
  8. 1 tablespoon yuzu juice (lime juice is an alternative)
  9. 2 tablespoons extra virgin olive oil
  10. 2 teaspoons tamari

  • 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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