Warm Kale, Sweet Potato and Quinoa Salad with a Lemon, Tahini and Chive Dressing

To celebrate Coeliac UK Awareness Week this year, I’ve teamed up with Knorr UK to create the ultimate gluten free meal using one of my favourite grains – quinoa. I fell in love with this grain when I lived in South America and was delighted when I realised I wouldn’t have to give it up when I stopped eating gluten. It is delicious when cooked in vegetable stock – for this recipe I used Knorr Organic Vegetable Stock Pot, which gives it great depth and flavour. Try out this veggie recipe for yourselves for a perfect mid-week meal or a summery lunch.

Warm Kale, Sweet Potato and Quinoa Salad with a Lemon, Tahini and Chive Dressing
(Serves 2)

Ingredients

40g x Sweet Potato
2 x Garlic Cloves
1 x Tablespoon Olive Oil
Freshly Ground Pepper
80g x Quinoa
1 x Knorr Vegetable Stock Pot
200g x Kale

For the Dressing:
2 x Tablespoons Tahini
4 x Lemons (juiced)
1 x Garlic Clove (minced)
1 x Teaspoon Gluten Free Soy Sauce
Salt & Pepper to taste

Method

1. Preheat the oven to 190 degrees celsius.
2. Prepare your sweet potato for roasting by cutting into small cubes and then
arranging on a baking tray with the two garlic cloves. Drizzle the olive oil over the
pan and add cracked black pepper.
3. Roast for 20-25 minutes.
4. Meanwhile, prepare your quinoa by washing thoroughly before adding to a pan
with 400ml water. Add the Knorr Vegetable Stock Pot and bring to the boil. Cover
the pot and simmer for 15 minutes or until the water has cooked off and the quinoa
is soft.
5. Separately, wash and then steam the kale for six to eight minutes. Drain.
6. Start preparing your dressing by adding the minced garlic clove, tahini, lemon juice
and soy sauce to a bowl. Stir until all mixed together into a dressing consistency.
Add chopped chives and salt and pepper to taste.
7. Combine the cooked quinoa, kale and sweet potato together before serving and
adding the dressing. Serve with a lemon wedge and extra chives.