Kale, Quinoa & Roasted Vegetables

Method

1. 1

   Step 1

   Heat the oven to 210 °C (190 °C fan). Put the carrots, zucchini, pepper and onion on two baking trays, drizzle with 3 tablespoons of oil, sprinkle with the cumin, salt and pepper and toss to coat. Spread them out in a single layer with space between the pieces.

   Tip: Crowded vegetables steam instead of roast — use two trays if needed.

2. 2

   Step 2

   Roast for 25–30 minutes, turning the vegetables halfway through, until tender when pierced and caramelized at the edges.

3. 3

   Step 3

   While the vegetables roast, rinse the quinoa in a fine sieve under cold running water for about 30 seconds, rubbing it with your fingers, until the water runs clear; this removes its natural bitter coating.

4. 4

   Step 4

   Put the quinoa, 400 ml of water and a pinch of salt in the saucepan and bring to the boil. Cover, turn the heat to low and simmer for about 15 minutes, until the water is absorbed and the grains show a little white spiral. Take off the heat, leave covered for 5 minutes, then fluff with a fork.

5. 5

   Step 5

   Meanwhile, rinse the kale under cool running water, rubbing the leaves gently, then drain and dry well. Strip the leaves from the stems and chop them finely (save the stems for a soup).

6. 6

   Step 6

   Put the kale in a large bowl with 1 tablespoon each of lemon juice and olive oil and a pinch of salt. Massage with your hands for 1–2 minutes, until the leaves darken, soften and shrink by about a third.

7. 7

   Step 7

   Whisk the remaining 3 tablespoons each of lemon juice and olive oil with the grated garlic, salt and pepper to make the dressing.

8. 8

   Step 8

   Add the warm quinoa to the kale and toss — its heat softens the leaves slightly. Fold in the roasted vegetables, parsley and dressing. Taste, adjust the salt and lemon, and serve warm or at room temperature.

Cooking tips

• Rinse the quinoa every time, even if the pack says pre-washed — it improves the flavor.
• Cut the carrots smaller than the other vegetables, as they take longer to roast.
• Massaging takes the edge off kale’s bitterness and makes raw leaves tender. For more, see how to massage kale.

Storage & leftovers

Cool leftovers and refrigerate them in a covered container within 2 hours; eat within 3–4 days. It is good cold for lunch, and the kale softens further overnight. If you prefer it warm, reheat until steaming hot.