Ingredients
Spicy Kale and quinoa salad
Kale and quinoa salad
- 200 g quinoa, uncooked
- 600 g water, plus extra for soaking
- 1 pinch salt
- 1 bunch Kale, de-stemmed
- 1/2 --- red capsicum, diced
- 1 can red kidney beans, drained and rinsed
- 150 g frozen corn kernels, defrosted
- 1/2 --- red onion, diced
- 1 --- ripe avocado, diced
- coriander, leaves, for garnish
Spicy dressing
- 1 clove garlic, peeled
- 15 sprigs fresh coriander, leaves only
- 2 --- Limes, juice only
- 60 g red chilli hot sauce, (I use Franks Hot Sauce)
- 50 g extra virgin olive oil
- 20 g Maple syrup
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon pepper, black, ground
Accessories you need
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Simmering basket -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- Place simmering basket onto mixing bowl lid and weigh quinoa into it. Rest simmering basket in a large bowl. Cover quinoa with water and allow to soak for 5 mins.
Rinse under running water until water runs clear. - Place water into mixing bowl with salt. Insert simmering basket with quinoa into mixing bowl. Secure lid and measuring cup, and cook 18mins/varoma/speed 1 .
- Remove simmering basket with aid of spatula and set aside.
Empty water from mixing bowl. - Add 1/2 of kale to mixing bowl. Secure lid and measuring cup.
Chop 5 sec/speed 5.
Put into large bowl.
Repeat with rest of kale. - Add kale and quinoa, and all other salad ingredients (except avocado) to a large bowl and gently stir with a large spoon.
- Place garlic into mixing bowl and chop 3sec/speed 7.
Scrape down side of bowl with spatula. - Add coriander leaves to bowl. Secure lid with measuring cup and chop, 5sec/speed 5
- Add all remaining dressing ingredients and mix 8sec/speed5
- Pour dressing over salad. Mix gently.
Top with avocado and extra coriander.
Kale and quinoa salad
Spicy dressing
Tip
This salad can be enjoyed warm or cool.
Also delicious with feta cheese on top.
You can also easily add some grilled or steamed chicken or chorizo to please the meat-eaters.
Leftovers would be fine in the fridge for a couple of days in an airtight container.
Thermomix Model
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Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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