Red Kale and Quinoa Salad with Mango Glaze

Red Kale and Quinoa Salad with Mango Glaze


Yield: 4 People

1 cup Quinoa
11/2 Vegetable Stock

Salad:
1 Bunch of Red Kale - Thinly Julienne
1/4 cup Pumpkin Seeds - Toasted
1/4 cup Cranberries
1/2 cup Squash - Peeled and Small Dice

Vinaigrette:
1 tbls Sumac
1/4 cup Lemon Juice
2 tbls Honey
2 cloves of Garlic
1/2 cup Vegetable Oil

Mango Glaze:
1 Mango - Peeled and Diced
1/4 Sugar
1/2 cup Water

Method:

In a small pot add the stock to cook the quinoa. Place on the stove top and heat the liquid till it is boiling, reduce to a simmer and add the quinoa. Cover and reduce the heat to low, cook until all the liquid is gone roughly 15 minutes. When finished remove from the pot and fan out on to a tray, allow to cool.

Place the diced squash in a bowl and toss with a touch of vegetable oil and salt. Remove the contents and place on baking tray lined with parchment paper. Place in the oven and cook until the squash is fork tender roughly 15 mins. When finished remove and allow to cool.

To make the dressing add all the ingredients to a blender, except the oil. Blend until well incorporated. When the mixture is smooth start adding the oil very slowly, don't add to fast or the vinaigrette will split. When finished taste and season.

In a small pot add the diced mango, sugar and water. Cook for 15 minutes or until the mango is very tender. Place the mixture in the blender and blitz until silky smooth, add a touch of water and/or sugar if needed. Remove and allow to cool.

In a large bowl place the kale, pumpkin seeds, cranberries, squash and quinoa. Season with two pinches of salt and add the dressing to your taste mix well and serve. Garnish with the mango glaze over top.