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
Marinated kale
- 6 cups kale
- 1tbsp olive oil
- 1/4tsp each salt and pepper
Turmeric quinoa
- 1 cup quinoa
- 2 cups water
- 1 tsp turmeric
- 1tsp Salt
Salad
- 8 sliced mushrooms
- 1/2 cup edamame
- 1/2 bunch chop parsley
- 2tbsp lemon juice
- 2 poached eggs (optional)
Method
- 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.
- 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.
- 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.
- 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.
