You can vary the superfood greens based on what’s in season or what you have lying around in the fridge. Kale, leek and spinach combine perfectly in this meal, and you can also use other greens such as asparagus or broccoli.
Kale is part of the cabbage family and this wonderful vegetable is a good source of all three antioxidants: beta-carotene and vitamins C and E. It is also rich in naturally occurring glucosinolates, which help in the fight against cancer. Leeks are part of the veggie family called allium vegetables, the same as garlic and onions. They contain the flavonoid kaempferol that can help protect the body from oxidative stress. Quinoa is high in protein and contains all the essential amino acids needed for growth and repair. Including quality protein sources into your everyday meals supports weight loss and a healthy metabolism.
1 cup quinoa
1 ½ cups water
1 medium sized leek (trimmed, halved, washed and sliced)
2 tablespoons olive oil
1 bunch flat leaf kale (cavolo nero) washed, trimmed and finely sliced
2 handfuls baby spinach leaves
¼ cup parsley chopped
3 spring onion, sliced
100 g Persian feta or goats cheese or labna
sea salt and pepper to taste
- Wash quinoa under running water and drain.
- Combine in a pot with water and cover.
- Bring to the boil.
- Cook over a low heat for 10 minutes.
- Remove from the heat and rest for a further 10 minutes.
- Sauté leek in a large pan with the olive oil until softened.
- Add shredded kale and cook until softened.
- Add cooked quinoa and the juice from 1/2 lemon, then fold through.
- Add baby spinach, parsley, spring onion and a little salt and pepper.
- Serve in the pan topped with feta and enjoy.
- Use avocado in place of feta.
- To reduce cooking time, cook the quinoa before hand and store in the fridge.
Thanks to Ciara for this recipe from https://www.thehealthychef.com/2015/10/warm-kale-quinoa-salad-w-lemon-persian-feta/