Sand_Issue_September-2018

43
Quinoa
Tabbouleh With
British Asparagus
& Kale
(Serves 4)
Kale and asparagus are especially
good for teeth as they contain
calcium, vitamin C and folic acid.
Folic acid works together with
vitamin C to treat periodontal
disease. It also helps repair damaged
cells in your gum tissue. The
inulin in asparagus also feeds your
probiotic gut flora. Soaking quinoa
in an acid medium helps reduce the
anti-nutrient phytic acid.
Ingredients
200g acid soaked quinoa
350ml hot vegetable stock (or bone
broth)
2 bunches of British asparagus,
trimmed and sliced into bite-sized
pieces
200g kale, torn into bite-sized pieces
1/2 bunch spring onions, finely
sliced
1 large bunch flatleaf parsley,
chopped
A handful of radishes, trimmed and
thinly sliced
Seeds from one medium
pomegranate (or a 200g pack
pomegranate seeds)
For the dressing:
Juice of one lemon
1 tbsp runny honey
1 clove garlic, crushed
1 tsp dijon mustard
6 tbsp olive oil
Salt and freshly ground black
pepper
Method
1. Soak the quinoa in two cups
warm water and two tablespoon
raw apple cider vinegar or freshly
squeezed lemon juice, for 12-14
hours. Strain and rinse well.
2. Add the quinoa to a small
saucepan and pour over the hot
stock. Bring up to the boil, reduce
the heat to low, cover with a lid
and cook for 10-12 minutes until
the grains are tender and the stock
absorbed.
3. Meanwhile, make the dressing
by adding the lemon juice, honey,
garlic and mustard to a mixing bowl
and whisking together. Pour in the
olive oil slowly, whisking until you
have a thick creamy dressing. Season
with salt and freshly-ground black
pepper.
4. Bring a large pan of lightly salted
water up to the boil and tip in the
asparagus. Simmer for two minutes
until just tender but with plenty of
bite. Remove with a slotted spoon to
a colander and allow to drain then
tip onto a plate and allow to cool.
5. Add the kale to the boiling water
and cook for another two minutes
and then drain and rinse under cold
running water to cool quickly. Drain
well, ideally spinning dry in a salad
spinner.
6. Add the kale to the bowl of
dressing, along with the spring
onions, parsley, radishes and
blanched asparagus. Toss together
lightly to mix.
7. Once the quinoa is cooked, fork
through the grains to separate and
tip into the salad, lightly mixing
through. Spoon onto a serving plate
and scatter over the pomegranate
seeds before serving.
Recipe courtesy of
www.britishasparagus.com
yourwellness.com