Serves Serves 4-6

1298

SB – Kale and quinoa salad

Prepared in under 10 minutes, this simple quinoa salad will feel like a fabulous feast!

10 minCook Time

10 min

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Ingredients

  • 1 tbsp olive oil
  • 100g frozen onion or 1 large onion
  • 50g frozen garlic or 2 cloves fresh garlic
  • 250g ready to eat red and white quinoa
  • 100g kale
  • 150g cooked beetroot - vacuum packed in water
  • 50g roasted chopped hazelnuts
  • 100ml olive oil
  • 2 tbsp tahini
  • 1 tbsp maple syrup
  • 2 tbsp lemon juice
  • Optional - 500g chicken thigh fillets
  • Optional - tortilla wraps
  • Optional - 200g hummus
  • Optional - homemade falafel

Instructions

  1. If using chicken thighs, preheat oven at 200°C and roast in oven whole for 30-45 mins until fully cooked.
  2. Heat olive oil in a wide flat frying pan and fry onion and garlic until browned
  3. Meanwhile, dice the beetroot into 1cm cubes
  4. Once onions and garlic are browned, add kale and the packet of quinoa to heat through, adding hazelnuts (grind nuts for babies) and beetroot at the end once the heat is off
  5. In a jam jar, mix up the olive oil, tahini, maple syrup and lemon juice to make a dressing - dressing is not suitable for baby
  6. Serve with chicken, wraps, homemade falafel and hummus if using
  7. ENJOY!

Notes

Vegan

Mix quinoa with hummus or thick natural yoghurt to make it easier for baby to pick up

Salad dressing is not suitable for baby

Optional extras - Flavour the chicken with zaatar or dukkah for excellent complimentary flavours

Nutrition

Calories

1298 cal

Fat

70 g

Carbs

113 g

Protein

49 g
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