Vegetarian Quinoa, Apple & Currant Salad with Gold Gourmet Foods Balsamic Dressing

Grab these Ingredients 

• 1 ½ cups of dry quinoa (will make approximately 3 ¼ cups cooked)

• 1 x tablespoon of fennel seeds

• 1 x tablespoon of coriander seeds

• 1 generous bunch of kale, de-stemmed and sliced into 2.5cm pieces

• 2 x tablespoons of olive oil

• A pinch of sea salt

• 1 bunch of flat-leaf parsley, finely chopped

• 1 large apple, chopped into small bite-size pieces

• 2 x scallions chopped

• 1 ½ cups chickpeas

• 1/3 cup of dried currants

• 2 x tablespoons of Gold Gourmet Foods Balsamic dressing

• 1 tablespoon honey (maple syrup for a vegan dish)

• 1 teaspoon of miso paste

• ¼ teaspoon smoked paprika

• ¼ teaspoon of black pepper

• 1/8 cup extra virgin olive oil

Here’s how you make your dish:

1. Cook your Quinoa and set it aside to cool at room temperature

2. To create your vinaigrette, add your Gold Gourmet Foods Balsamic Dressing, honey or maple syrup, miso paste, smoked paprika, salt, and black pepper to a dish and whisk. Slowly drizzle your olive oil into the dish as you whisk

3. Toast your fennel and coriander seeds in a frypan on medium heat for approximately 30 seconds or until starting to emit a full fragrance. Grind the seeds using a mortar and pestle

4. With the ribs and stems removed, place your kale leaves in a large bowl and add two tablespoons of olive oil and a pinch of salt. Rub the leaves with your hands to ensure the oil and salt covers all areas

5. Add the cooled quinoa, sliced apple, currants, parsley, scallions, and chickpeas into the bowl with the kale leaves and lightly toss with the vinaigrette

6. Add an extra drizzle of Gold Gourmet Foods Balsamic Dressing to taste and serve.

   This dish serves 6-7 people

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