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RAW FUSION . VEGAN . GLUTEN-FREE
When it's cold outside I love to add some warming, cooked elements to my raw meals, creating a raw-cooked fusion. Here we're keeping the nutritional value of the veggies in tact and adding them to seasoned quinoa and crispy, roasted chickpeas. This combo is so mouthwateringly good I can't even begin to tell you. Just try it!
INGREDIENTS
For the raw part:
3 cups Curley kale leaves (torn off the stems)
6 baby Portobello Mushrooms (or any of your faves)
2 tbsp EV Olive Oil
1 tbsp Sesame Seeds
Dash Toasted Sesame oil
2 tsp Balsamic Vinegar
Dash Tamari
Sea Salt
For the cooked elements:
1 cup Quinoa (I used tricolour)
1 can cooked Chick Peas
1 tbsp Veggie Bouillon
Dash Tamara
Sea Salt
METHOD
1. Set the oven to about 180 degrees.
2. Wash and dry the Kale leaves in a salad spinner, tearing them into small pieces and removing any thick stems.
3. Place the kale in a large mixing bowl and drizzle over the olive oil and a sprinkling of salt. Massage this well with your hands until it wilts.
4. Peel the mushrooms and slice thinly with a mandolin slicer or sharp knife. Add these to the kale with the sesame seeds and toss.
5. Add a dash of Tamari and the Balsamic vinegar and toss again. Leave to marinate at room temp.
6. Wash the quinoa in a fine strainer, then bring to a boil in 2 cups of water and season with the bouillon. Reduce to a simmer, keeping covered, until all the water is absorbed (about 10 mins). Take off the heat, fluff it up with a fork and leave to cool down slightly.
7. Meanwhile place the chickpeas on an oven tray and drizzle with a little toasted sesame oil and tamari. Roast in the oven for about 15 mins until slightly crispy.
8. Stir the quinoa and chick peas into the kale salad and toss.
Serve straight away as a warming meal.
NOTES
Left overs are delicious the next day, and this salad should keep happily in the fridge for 2 days.