Credit: Fiona Lewis
Carrots
Kale
20 g Candied Walnuts
2 tsp Garlic Powder
4 Tbs Cranberries dry
50 g Spinach
10 g Ginger, Fresh 8cm piece
1 each Lemon Juice
1 cup vegetable stock
!4 Tbs Olive oil (Not Inc)
2 tsp Salt
1/2 Cup Quinoa
Step 1: Rinse your quinoa and drain well. Combine quinoa, 1 tsp of salt, and 2 cups of water in a saucepan. Bring to a bowl,
decrease heat to low, cover and cook for 10 minutes. Take quinoa off the heat, take the lid off, cover with a clean dish
towel, and quickly and tightly put back the lid on the pot. Leave for 5 minutes. Remove lid and fluff quinoa with a fork and
add 1 TB of olive oil. Set aside.
Step 2: Veggie Prep - Using a vegetable peeler, slice the carrots into long thin ribbons. Roughly chop Spinach. Grate or small
dice your ginger. Remove stems from kale leaves and thinly slice. Prepare stock.
Step 3: Heat up oil in a pan, add spinach and cook for 5 minutes. Add cranberries, garlic, and ginger. Cook for another two
minutes.
Step 4: Add carrots and kale and 1/2 cup of stock. Using tongs keep turning your veggies around to cook all sides. Add the
last 1/2 cup of stock. Continue cooking for another 5 minutes or until stock is cooked off. Add lemon juice and zest from and
season properly with salt and pepper. Toss to combine.
Step 5: Toss in candied walnuts and quinoa. Serve.
