Kale and Haloumi Quinoa Salad

with Super Greens Pie

(serves 2)

Recipe adapted from Donna Hay's Fresh and Light

So having discovered this new star ingredient, i have had a rather eventful fortnight of googling and experimenting with a few different recipes to get to know it a bit better, and here is my evaluation so far;

Kale is a sturdy plant, somewhat like silverbeet in texture and a cross between spinach and chinese broccoli in taste ~ sweet but subtle. It cooks well boiled (or even just putting boiling water over it and letting it soak), sautéed, roasted and is tasty raw as well. So it's versatile, adds texture and nutrition to the meal - has my tick of approval! 
Favourite dish so far: Kale chips!

Ingredients:

More super-vegetable fun! Green kale this time...

1 C red quinoa
1/2 bunch kale (6-8 branches)
150g haloumi
1 clove garlic

Dressing
Juice and rind of 1/2 lemon
1-2 tsp paprika
1/2 tsp garlic salt (or 1 clove fresh garlic)
olive oil
salt and pepper

Method:
1. Cook the quinoa in 2 C water for 13-15min until the water is absorbed.
2. Cut the haloumi into 1cm x 1cm cubes. Lightly toss in flour, salt and pepper. 

3. Heat a pan on medium heat and add 1/2 T oil. Dust off the haloumi and pan fry until golden, turning after 3-5 minutes.
4. Roughly shred the kale, removing the stalks. Sauté with finely diced garlic until soft.
NB. The original recipe says you can just pour boiling water over the kale and let it soak for 5 min, which also works and leaves the kale a bit softer (and is much faster!).

5. Prepare the dressing by combining all the ingredients and seasoning to taste.
6. Toss the quinoa, kale and dressing together, then serve with crisp, golden haloumi on top!

7. We also made a super-greens pie with kale, zucchini, broccoli and carrot! Paul made this so i have no recipe, but it was super delicious :D

Tasty vegetables in a simple white sauce, cheese on top and into the pie-maker we go!

Delicious dinner for two!