• ¼ cup quinoa  

• ½ bunch tuscan kale 

• 1 bunch broccolini 

• 8 mint leaves 

• 2 tbsp fresh oregano chopped 

Dressing:

• 2 tbsp olive oil 

• 1 tbsp apple cider vinegar 

• 1 small garlic clove 

• ¼ tsp lemon zest

• ¼ tsp mustard 

• Salt and pepper to taste

1. Rinse the quinoa and cook via the absorption method until fluffy

2. Make the dressing by finely grating the garlic clove into the olive oil, apple cider vinegar, lemon zest and mustard. Season with salt and pepper. Stir the dressing well to combine 

3. Slice the broccolini in halves lenthways 

4. Remove the kale from the stems and discard the stems. Gently tear the kale 

5. Preheat a small fry pan over a medium - high heat with some olive oil 

6. Once hot, sautee the broccolini until only slightly softened, and add in the kale, mint and oregano to cook for another two minutes. Squeeze lemon juice over the top and add salt to taste 

7. Assemble the salad by spreading the quinoa over the bottom of two plates or bowls. Top with the freshly cooked greens and drizzle the dressing over the top. Mix well to coat the salad in the dressing