Rockit™ apple quinoa and kale salad

This Rockit™ apple quinoa, kale, apricot and chicken salad is a delight of textures and fresh flavours. Easily adaptable using whatever vegetables or herbs you have on hand, it’s a rocking salad great for lunch or dinner.

Ingredients

Salad

• 3 Rockit™ apples
• 1 bunch kale, washed and de-stemmed
• 1 cup quinoa, rinsed
• 2 cups vegetable stock
• 1 ½ teaspoons ground cumin
• Juice of 1 lemon
• 8 dried apricots, cut into small chunks
• ½ cup pumpkin seeds
• Handful fresh mints leaves, roughly chopped
• 1 cooked chicken breast, cut into chunks

Dressing

• Juice of 1 lemon
• 45ml good quality olive oil
• 1 small clover garlic, diced
• 1 teaspoon honey or pure maple syrup
• Sea salt and cracked black pepper to taste

Method

1. Place all the dressing ingredients into a small jar. Season and then shake well.
2. Chop the kale into small pieces. Place it into a bowl along with the dressing. Toss until the leaves are well coated. Leave to soften for 30 – 60 minutes. Turn regularly.
3. Place the quinoa in a medium pot along with the vegetable stock. Bring to a boil. Reduce to a simmer and cook for 15 minutes, with the lid just slightly ajar, until the liquid has been absorbed and the quinoa is tender. Remove from the heat. Place the lid on tightly for 5 minutes. Fluff with a fork, stir through the ground cumin and leave to cool completely.
4. Cut the Rockit apples into chunks, discarding the cores. Squeeze the lemon juice over the top to prevent browning.
5. Add the kale, apricots, apple, pumpkin seeds, mint and chicken to the quinoa. Mix well. Taste and season as desired.
6. Serve at room temperature. Leftovers will last up to 3 days in an airtight container in the fridge.

Enjoy!

Prepared by,
Kelly Gibney