Superfood salad

200g  white quinoa

400g sweet potato

200g kale leaves, stems removed

200g edamame, without pods

1 handful pumpkin seeds

1 handful sunflower seeds

1 handful  pecans

1 tablespoon yuzu juice (lime juice is an alternative)

2 tablespoons extra virgin olive oil

2 teaspoons tamari

 

 

In a saucepan boil the quinoa in stock, using twice as much liquid as quinoa

Cook the quinoa till completely soft and leave to cool

Peel the sweet potato, cut into chunks and bake for 20 minutes till soft

Put the kale in a colander, pour boiling water over it slowly then submerge in cold water

Drain and put on a cloth

Soak the edamame in boiling water for 10 minutes then drain

Put in a large mixing bowl

Toast the seeds in a frying pan on a medium heat till they start to pop

Break the pecans into pieces

Add all of the ingredients, including the yuzu, oil and tamari to the bowl

Mix well, add salt if necessary