Kale and Quinoa Rainbow Salad with Carrot Ginger Dressing
Ingredients
Carrot Ginger Dressing
- 3 medium carrots, quartered
- 1/3 to ½ cup water
- ¼ cup extra-virgin olive oil
- 2 Tbsp rice vinegar
- 2 tsp fresh ginger, grated
- ¼ tsp sea salt
Salad
- ½ cup quinoa, rinsed and drained
- 1 bunch curly kale, stems removed, leaves torn
- 1 tsp lemon juice
- 1 tsp extra-virgin olive oil
- 1 medium carrot, grated
- 1 medium red beetroot, peeled and grated
- 1 avocado, cubed
- ¼ cup mixed pumpkin seeds and sunflower seeds, toasted
- 1 Tbsp nigella seeds
- Salt and freshly ground black pepper
Method
1. Preheat the oven to 180C. Line a baking tray with baking paper and brush with olive oil.
2. Place the carrot pieces for the dressing on the baking tray. Roast for 25 to minutes, or until the carrots are soft.
3. Add quinoa and 1 cup water to a small saucepan. Bring to the boil, then reduce heat to low. Cover with a lid and simmer until the quinoa has absorbed all of the liquid. Remove from heat and set aside.
4. Transfer the carrots to a blender and add the water, olive oil, rice vinegar, ginger, and salt. Blend the dressing until smooth and chill in the fridge until ready to use.
5. Place the kale leaves into a large bowl and drizzle with the lemon juice, 1 Tbsp of olive oil, and a few pinches of salt. Use your hands to massage the leaves until they become soft and wilted and reduce in the bowl by about half.
6. Add the quinoa, carrot, beetroot, half of the cubed avocado, pumpkin and sunflower seeds and a few grinds of pepper, and toss. Drizzle generously with the carrot ginger dressing.
7. Top with the remaining avocado, dressing and sprinkle with nigella seeds.