Warm Kale & Quinoa Salad

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.