Superfood Salad

Ingredients

1/2 cup (100g) mixed quinoa red, black or white, soaked in cold water for 30 minutes, drained & rinsed
2 cups firmly packed finely shredded red cabbage
2 cups firmly packed, finely shredded kale
1 small beetroot, peeled and coarsely grated
2 x 125g punnets fresh blueberries
1/2 cup (80g) almonds, roasted & coarsely chopped
1 large handful sunflower sprouts or pea shoots
1 large handful mint leaves, coarsely chopped
1/4 cup (30g) pumpkin seeds
2 tablespoons sunflower seeds
1 tablespoon chia seeds
2 teaspoons sesame seeds
2 teaspoons caraway seeds
1 cup (30g) puffed amaranth or millet

Dressing

finely grated zest of 1 orange
freshly squeezed juice of 1/2 orange
1/4 cup (60ml) pomegranate molasses
1 tablespoon maple syrup
1/2 teaspoon sesame oil
1/3 cup (80ml) rice bran oil
sea salt and freshly ground black pepper

1

Place the quinoa in a medium saucepan with 1 cup (250 ml) of water and bring to the boil. Decrease the heat and gently simmer for 15-20 minutes, until all of the liquid has been absorbed and the quinoa is tender with a slight bite. Spread out onto a large tray and set aside to cool.

2

Combine the cabbage, kale, beetroot, blueberries, almonds, sunflower sprouts and mint in a large bowl.

3

Combine the pumpkin, sunflower, chia, sesame and caraway seeds in a pan and toast over medium heat, stirring occasionally, until they colour and begin to pop. Set aside to cool.

4

To prepare the dressing, combine the orange zest and juice, pomegranate molasses, maple syrup and sesame oil in a small bowl. Gradually whisk in the rice bran oil to combine and make a thick dressing. Season with salt and pepper.

5

Add the cooled seeds to the other salad ingredients. Pour over the dressing and toss to coat. Add the puffed amaranth and toss once more.

6

Serve immediately.

Ingredients

½ cup (100g) mixed quinoa red, black or white, soaked in cold water for 30 minutes, drained & rinsed

2 cups firmly packed finely shredded red cabbage

2 cups firmly packed, finely shredded kale

1 small beetroot, peeled and coarsely grated

2 x 125g punnets fresh blueberries

½ cup (80g) almonds, roasted & coarsely chopped

1 large handful sunflower sprouts or pea shoots

1 large handful mint leaves, coarsely chopped

¼ cup (30g) pumpkin seeds

2 tbsp sunflower seeds

1 tbsp chia seeds

2 tsp sesame seeds

2 tsp caraway seeds

1 cup (30g) puffed amaranth or millet

Dressing

finely grated zest of 1 orange

freshly squeezed juice of 1/2 orange

¼ cup (60ml) pomegranate molasses

1 tbsp maple syrup

½ tsp sesame oil

⅓ cup (80ml) rice bran oil

sea salt and freshly ground black pepper

Directions

1

Place the quinoa in a medium saucepan with 1 cup (250 ml) of water and bring to the boil. Decrease the heat and gently simmer for 15-20 minutes, until all of the liquid has been absorbed and the quinoa is tender with a slight bite. Spread out onto a large tray and set aside to cool.

2

Combine the cabbage, kale, beetroot, blueberries, almonds, sunflower sprouts and mint in a large bowl.

3

Combine the pumpkin, sunflower, chia, sesame and caraway seeds in a pan and toast over medium heat, stirring occasionally, until they colour and begin to pop. Set aside to cool.

4

To prepare the dressing, combine the orange zest and juice, pomegranate molasses, maple syrup and sesame oil in a small bowl. Gradually whisk in the rice bran oil to combine and make a thick dressing. Season with salt and pepper.

5

Add the cooled seeds to the other salad ingredients. Pour over the dressing and toss to coat. Add the puffed amaranth and toss once more.

6

Serve immediately.

Superfood Salad

Ingredients Directions

Superfood Salad

Ingredients

Dressing

Ingredients

Directions

Notes

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