Rainbow Quinoa Salad

Big, bold and fresh colours is often a great way to find lots of the nutrients you need, and this wonderful rainbow salad is a simple and delicious way to give your body a boost.

Ingredients

-1 people+

Metric

Method

1. 1

   Preheat the oven to 200°C fan / 425°F.

   
2. 2

   To pickle the cabbage, add the red cabbage to a bowl and pour over the apple cider vinegar. Mix, then leave the bowl to one side while you complete the remaining steps.

   
3. 3

   Put the sweet potatoes on a baking tray along with the cumin seeds, a drizzle of olive oil and a generous pinch of salt and pepper. Mix with your hands, then transfer the tray to the oven for 25–30 minutes, until the sweet potatoes are cooked.

   
4. 4

   Pour 600ml (20 fl oz) of hot water into a saucepan and add the stock cube. Mix until the cube has fully dissolved, then add the quinoa. Bring to the boil, then lower the heat and simmer for 20 minutes or until the quinoa is cooked.

   
5. 5

   Meanwhile, put the kale into a mixing bowl and pour over the lemon juice. Use your hands to massage the kale for 4–5 minutes until the leaves have softened.

   
6. 6

   Combine all the dressing ingredients in a small bowl with a pinch of salt and pepper and use a small spoon to mix everything together, then leave the bowl to one side.

   
7. 7

   To prepare the salad, put the quinoa into a large mixing bowl, followed by the pickled cabbage from earlier, the kale, sweet potato, mint, sweetcorn and radishes, and pour over the dressing. Give everything a good mix, then serve with a sprinkling of sunflower seeds and pine nuts. Enjoy!