Kale and quinoa sauté with orange tahini dressing
Method
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Put the quinoa in a bowl and cover with approximately 700ml/1¼ pints cold water. Set aside to soak overnight (or for at least 8 hours).
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Drain the quinoa and transfer to a very large saucepan. Cover with 350ml/12fl oz water and bring to the boil. Reduce the heat and simmer for 10-12 minutes, or until the quinoa is tender.
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Drain the quinoa and put in a large mixing bowl. Drizzle over the olive oil and season with sea salt.
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Meanwhile, for the dressing, whisk together all of the dressing ingredients until smooth, creamy and well combined, adding a splash of warm water to loosen the mixture if necessary. Season with pepper. Set aside.
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Heat the coconut oil in a frying pan over a medium heat until melted. Add the kale and stir-fry for 1-2 minutes, adding the garlic after 1 minute. Continue to fry until the kale is just tender, then tip it into the quinoa and stir to combine.
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To serve, divide the kale and quinoa sauté equally among 4 plates, garnish with the orange zest. Drizzle over the tahini dressing and scatter over the herbs.
Ingredients
For the kale and quinoa sauté
- 350g/12oz quinoa
- 1 tbsp extra virgin olive oil
- 2 tsp coconut oil
- 600g/1lb 5½oz kale, tough stalks discarded, leaves shredded, washed
- 1 fat garlic clove, finely chopped
- 1 large handful chopped fresh coriander or flatleaf parsley, to garnish
- 1 unwaxed orange, zest only, finely sliced
For the tahini dressing
- 2½ tbsp tahini
- 2 tbsp extra virgin olive oil
- 1 garlic clove
- 6 tbsp warm (boiled) water
- 4 tbsp orange juice
- freshly ground black pepper
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