Cavolo nero (also known as black kale, black cabbage or Tuscan kale) is packed with antioxidants, high in vitamins and minerals - including lutein, vitamins A, C, K, fibre, calcium, manganese and iron - and a must for the healthy shopping list. Steamed or sautéed in coconut oil it's a delicious addition to beautiful salads and stir fries and can be an added ingredient to colourful soups or whizzed up in tasty smoothies.
Serves: 6
Preparation: 15 minutes
Cooking: 20 minutes
Ingredients
● 150g cavolo nero cabbage - shredded
● 2 tbsp extra virgin olive oil
● 2 small garlic cloves, crushed
● 250g quinoa, rinsed and drained
● 1 tsp salt
● 4 tbsp lemon juice
● 30g parsley, coarsely chopped
● 2 spring onions, trimmed and thinly sliced
● 150g pomegranate seeds
● 100g almonds, toasted
● Freshly ground black pepper
Method
● Place the cavolo nero in a saucepan of boiling water and simmer for 2 minutes. Drain and set aside.
● In a small saucepan, heat a tablespoon of the olive oil.
● Add the crushed garlic and cook until slightly browned, about 2 minutes.
● Place the rinsed quinoa into the pan to toast with the garlic oil - about 2 minutes.
● Add 300ml of salted water to the pan and bring to a boil.
● Reduce to a simmer, cover and cook until all water is absorbed, about 10-15 minutes. Leave to cool.
● In a large bowl mix the lemon juice, remaining olive oil and salt and whisk to combine.
● Place the cooked quinoa into the bowl, and gently fold grains with the lemon juice and olive oil dressing until evenly coated.
● Add the cavolo nero, parsley, spring onions, pomegranate seeds and almonds to the quinoa, toss to combine.
● Season to taste with salt and black pepper and serve.
