Warm Kale & Quinoa Salad

Ingredients

• ½ cup quinoa
• 1 cup water
• 2 large cloves garlic, crushed
• 1 carrot, chopped
• 1 small slice pumpkin, 100g
• 1 bunch, 120g bok choy, washed
• 1 bunch kale 200g, washed and chopped
• Sprinkle of thyme
• Balsamic vinegar, splash
• Crumbled feta, approx. 1-2 tbsp.
• 1 tbsp. olive oil

Method

1. 1In a small pot place quinoa and water and cook until quinoa softened, approx 5 mins. Turn off heat and set aside.
2. 2Peel and chop carrot and pumpkin into bite size pieces.
3. 3Heat a non-stick frypan with olive oil and stir fry the carrot and pumpkin for around 5 mins until cooked. Season with S & P. Remove from heat onto a plate and set aside.
4. 4Keep pan going and place Kale, thyme and bok choy, stir fry with ¼ cup water. Should take approx 5 mins to reduce down. Once reduced, add crushed garlic to pan and stir fry a further minute. Splash a little balsamic vinegar over greens, season with S & P.
5. 5Place quinoa on your serving plate, top with green mix then carrot and pumpkin. Crumble feta on top. Splash a little more balsamic vinegar over salad with a tiny drizzle of olive oil and serve.