Healthy Recipe of the Week.

This week’s recipe is courtesy of Chelsea McGill, an Independent Thermomix Consultant. 

It’s the perfect, guilty-free salad for those warmer days- made simple with the use of a Thermomix.*

Ingredients

• 200 g quinoa, rinsed
• 400 g water 
• 2 apples, peeled, cored, quartered (approx. 170 g)
• 100 g walnut halves 
• 2 garlic cloves 
• 80 g extra virgin olive oil 
• 60 g cider vinegar 
• 2 Tbsp honey 
• 1 Tbsp Dijon mustard 
• 1 tsp fine sea salt 
• ¼ tsp ground black pepper 
• 200 g kale, tough stems removed
• 120 g goat’s cheese, crumbled
• 100 g cooked beetroot, diced (1 cm)
• 100 g dried cranberries

Preparation

1. Place quinoa and water in mixing bowl then cook 15 min/100°C/speed 1. Transfer cooked quinoa to a large salad bowl, draining first if necessary, stir with spatula to separate grains then set aside to cool. Rinse mixing bowl.
2. Place apples and walnuts in mixing bowl then chop 1 sec/speed 5. Transfer to a bowl and set aside. Clean mixing bowl.
3. Place garlic in mixing bowl and chop 5 sec/speed 5. Scrape down sides of mixing bowl with spatula.
4. Add oil, vinegar, honey, mustard, salt and pepper then mix 10 sec/speed 5.
5. Add 100 g kale and chop 5 sec/speed 4. Use tongs to transfer kale to bowl with quinoa.
6. Add remaining 100 g kale and chop 5 sec/speed 4. Transfer kale and dressing to bowl with quinoa.
7. Place bowl with kale on mixing bowl lid and weigh in goat’s cheese, beetroot and cranberries. Remove bowl from lid, add reserved apple and walnut mixture then stir gently with spatula to combine.
8. Serve immediately or refrigerate until needed.