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Kale & Quinoa Salad with Macadamia Cream

Nutrient-rich salad filled with greens, sweet potatoes, chickpeas, broccoli & topped with a delicious macadamia cream sauce
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Prep Time 15 minutes
Cook Time 1 hour
Servings 4

Ingredients
  

Salad

  • 2 cups Kale
  • 1 bag Spinach
  • 1 Sweet potatoes, cubed
  • 1 tbsp Garlic-infused olive oil *See Note
  • 1 cup Quinoa Cooked
  • 1 can Chickpeas
  • 1 Broccoli, chopped
  • 1 tbsp Walnuts
  • 1 tbsp Sunflower Seeds

Lemon-Thyme Vinaigrette

  • 2 tbsp Fresh Thyme
  • 1 tbsp Dried Basil
  • 1/4 cup Garlic-infused Olive Oil
  • 1 Lemon, juiced
  • 1/4 tsp Maple Syrup or Agave
  • 1/2 tsp Salt
  • Pinch Pepper

Macadamia Cream

  • 3/4 cup Macadamia Nuts
  • 2 tbsp Apple Cider Vinegar
  • 1 tbsp Maple Syrup
  • 1 tbsp Olive Oil
  • Pinch Salt

Instructions
 

Macadamia Cream

  • Simmer macadamia nuts in saucepan with 1 cup water for 30 minutes, covered
  • Add the nuts, water and remaining ingredients to food processor and blitz until you have a smooth creamy sauce

Lemon Thyme Vinaigrette

  • Make the vinaigrette by adding all ingredients to a bowl and whisking together. Set aside to merry the flavours.

Salad

  • Preheat oven to 400/200c Fan
  • Chop kale and set aside in salad bowl.
  • Add sweet potato cubes to bowl and coat with garlic-infused olive oil. Spread on baking sheet and bake for 25 minutes, tossing halfway. At the halfway point also add chopped broccoli to pan and allow to bake for around 15 minutes.
  • Return to the kale and sprinkle with salt, massaging until it darkens in color.
  • Add spinach to bowl and top with slightly cooled quinoa to just gently wilt spinach. Add in roasted vegetables, seeds & nuts, top with vinaigrette.
  • Top with macadamia cream and micro greens. Additional macadamia or walnuts to garnish, if desired

Notes

*Garlic-infused olive oil: Allow garlic clove to rest in olive oil while you prepare the rest of the vegetables.