VEGAN KALE, QUINOA AND CRANBERRY SALAD

I'm obsessed with this salad at the moment! I've been eating it for lunch and dinner for the last few days. Throughout the summer season, I always fancy something light in the evenings that fills me up and this dish certainly ticks those boxes.

This salad is super quick and easy to rustle up and is full of nutrition. It's got plenty of protein from the quinoa and lentils and the kale provides a high dose of fibre, anti-oxidants as well as a number of beneficial vitamins and minerals.




Ingredients: Serves two

150g of Kale
1/2 cup dry quinoa - rinsed
1/2 can of lentils - rinsed
1/4 cup of dried cranberries  
Juice of 1 lemon
Glug of extra virgin olive oil






Method:

Place the quinoa in a sieve and rinse well with water, until the water runs clear.

Add the quinoa into a pan with 3 cups of boiling water and simmer for approx. 15 minutes (if the water boils away too quickly before the quinoa is cooked, add a little more).

Place the kale in a steamer and steam for 3-5 minutes, until the kale has softened. If you don't have a steamer you can steam by putting the kale in a sieve over a pan of boiling water and pop a lid over the top for approx. 5 minutes.

Once the quinoa has cooked, drain the excess water and place in a large bowl. Add in the cooked kale, lentils and cranberries and mix well.

Drizzle with olive oil and lemon juice to create a citrus dressing.