Pack Lunch: Warm kale and turmeric quinoa salad from Loam Bistro

Quinoa salad often gets a bad rap, but this turmeric-powered recipe from Loam Bistro in North Vancouver is the perfect quick and healthy meal for your busy weekdays. Chef and co-owner Rahul Negi shares this vegan-optional lunch idea: he suggests topping with a fresh poached egg, so bookmark it for your next work-from-home day.

Recipe: Warm kale and turmeric quinoa salad from Loam Bistro

Ingredients

• 6 cups kale
• 1tbsp olive oil
• 1/4tsp each salt and pepper

• 1 cup quinoa
• 2 cups water
• 1 tsp turmeric
• 1tsp Salt

• 8 sliced mushrooms
• 1/2 cup edamame
• 1/2 bunch chop parsley
• 2tbsp lemon juice
• 2 poached eggs (optional)

Method

1. Remove the kale from center stem and chop it into pieces. Transfer it to a bowl, drizzle with olive oil & season it with salt and pepper. Give a good mix & keep it aside for 15-20 minutes.
2. In a pot, combine the water and turmeric and bring it to a simmer. Place quinoa in a fine colander or bowl and rinse it for 30 seconds under running water. Then, add the quinoa to the simmering water and turmeric. Leave it for 12-15min until the water is absorbed. Rest the quinoa for at least 5 to 10 minutes with the lid on; stir it with a fork to make it fluffier.
3. Place a pan on medium heat with some butter/olive oil and saute the sliced mushrooms and edamame. Add prepared quinoa and kale and saute all together until everything warms up.
4. Drizzle some lemon juice and season according to your taste. Adding poached eggs or protein of your choice on top escalates this dish to a new level.