Kale, Corn & Quinoa salad
Prep time: 
Cook time: 
Total time: 
yield: 1
  • 3 large kale leaves, washed
  • 1 cup quinoa, cooked
  • ½ cup corn kernels, (1 corn cob) cooked
  • 2 teaspoons lemon juice
  • 1 teaspoon extra virgin olive oil (EVOO)
  • Good pinch of rock salt
  1. Cooking ratio is 1:2
  2. Rinse quinoa and bring required amount to the boil
  3. Lower and simmer for roughly 15 minutes, until the water has evaporated
  4. Leave for 5 minutes and fluff with a fork
  5. Set aside to cool
  1. Peel and clean 1 corn cob
  2. Cut cob in half for easier handling
  3. Bring water to the boil in a medium saucepan
  4. Once boiling add the corn
  5. In a few minutes the corn will be ready; kernels will be soft when pricked and a vibrant shade of yellow
  6. Drain and rinse
  7. Hold the cob so that the flat part is face down on your chopping board, then slice downward and keep turning until all kernels are removed
  8. Set aside to cool
  1. Take washed kale leaves and remove the stems
  2. Either whizz in a food processor or very finely chop
  3. Add lemon juice, salt and oil to the kale and massage well
  4. Once leaves soften and wilt, set aside
Assembling the salad
  1. Combine cooked quinoa, corn kernels and kale to serve
  2. Season and add a further drizzle of oil if required
Add grilled chicken for another protein hit if you like
Recipe by Nadia Felsch at https://nadiafelsch.com/2014/02/25/a-bowl-of-perfect-kale-corn-quinoa-salad/