Welcome to the second recipe in our Summer Warm Salads series! Today, we’re excited to share our Quinoa Kale Warm Salad Bowl, a vibrant and nutritious dish that combines the goodness of quinoa, kale, toasted seeds, nuts, and pomegranate. This salad is perfect for those looking to enjoy a delicious, healthful meal that is vegan, gluten-free, dairy-free, and egg-free.
The Importance of Warm Meals: A TCM Perspective
Our Summer Warm Salads series draws inspiration from the principles of Traditional Chinese Medicine (TCM), which stress the significance of consuming warm, cooked foods for overall health. According to TCM, warm meals are easier to digest, enhance nutrient absorption, and balance the body's internal energy. Unlike raw salads, which can be taxing on the digestive system and potentially disrupt the digestive fire, warm salads offer a more harmonising and nurturing alternative, fostering better health and preventing imbalances.
In TCM, the concept of food as medicine is fundamental. The right foods, when prepared correctly, can help maintain the body's harmony and protect against illnesses. Warm salads, such as our Quinoa Kale Warm Salad bowl, are not only healthy but also imbued with the essence needed to support and heal the body. By selecting ingredients that are both nutritious and energetically balanced, we can create meals that serve as true medicine for the body.
Quinoa Kale Warm Salad Bowl: A Nutrient Powerhouse
This Quinoa Kale Warm Salad Bowl exemplifies how we can combine taste, nutrition, and the principles of TCM into one delightful meal. I love adding seeds and nuts to my dishes as they provide a wonderful texture contrast and enrich the flavour profile. In this recipe, the toasted seeds and nuts add a satisfying crunch and a boost of healthy fats and protein.
Quinoa
Quinoa, a staple in this salad, is an ancient grain that originates from South America. Known for its high protein content and rich array of amino acids, quinoa is a fantastic source of plant-based protein. It is also high in fiber, minerals, and antioxidants, making it a superb choice for a nourishing meal.
Kale
Kale, another star ingredient, is a leafy green vegetable that has gained immense popularity for its health benefits. Native to the eastern Mediterranean and Asia Minor, kale is packed with vitamins A, C, and K, as well as minerals like calcium and iron. It’s a powerful antioxidant and anti-inflammatory food that supports overall health and well-being.
Recipe for Quinoa Kale Bowl Warm Salad
Ingredients:
1 Cup quinoa
1 cup spring onions, diced
2 cups kale, finely chopped
2 medium carrot, grated
½ bunch cilantro, chopped
½ bunch fresh mint, chopped
¼ cup sesame seeds, toasted
¼ cup sunflower seeds, toasted
¼ cup pumpkin seeds, toasted
¼ cup almonds, roughly chopped and toasted
¼ cup cashew, roughly chopped and toasted
Optional:
Pomegranate seeds
Dressing:
¼ cup extra virgin olive oil
½ cup freshly squeezed lemon juice
2 teaspoons honey or maple sirup
1 teaspoon of mustard
Salt
Instructions:
Start by cooking quinoa. Rinse quinoa in a strainer.
Use a ratio of 1 ½ of water for 1 cup of quinoa. Bring to boil, and boil for about 12 minutes or until all water is vaporised. Turn off the stove and let it sit, covered for another 10 minutes. Note: If using black quinoa It can take about 20 minutes to cook.
Meanwhile, wash your kale well. Leaves have a lot of sand and bugs on them,I like to put all “leaves” alway in a bowl of water with salt for a few minutes and then I wash them well, to make sure you will not eat your greens with some extra unwanted protein. Chop your veggies and greens. Sauté Kale and carrots for a few minutes in a pan.
Toast all seeds and nuts in one dry pan (no oil).
Make the dressing, mix all dressing ingredients together.
Assembly all together and enjoy!
Nutritional Value: Quinoa Kale Warm Salad Bowl
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