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Superfood Salad with Kale & Sweet Potato

low fat low sugar, diabetic friendly
2 spoon difficulty rating

Serves: 2-4


A lovely recipe from chef Day Radley.

This is great as a brunch, lunch or healthy supper. You could also use ready-cooked quinoa (sold in pouches) if you're in a real hurry!




200g white quinoa
400g sweet potato
200g kale leaves, stems removed
200g edamame, without pods (eg Birds' Eye, Tesco, Bio Inside (organic))
1 handful pumpkin seeds
1 handful sunflower seeds
1 handful  pecans
1 tablespoon yuzu juice (lime juice is an alternative)
2 tablespoons extra virgin olive oil
2 teaspoons tamari (gluten-free soya sauce)


  1. Pre-heat the oven to 180°/350°/Gas Mark 4. Line a metal baking tray with baking parchment. Peel the sweet potato, cut into chunks and bake for 20 minutes till soft.
  2. ​Meanwhile, in a saucepan boil the quinoa in stock, using twice as much liquid as quinoa. Cook it until it is completely soft and leave to cool.
  3. Soak the edamame in boiling water for 10 minutes then drain. Put in a large mixing bowl.
  4. Put the kale in a colander, pour boiling water over it slowly then submerge in cold water. Drain and put on a cloth.
  5. Toast the seeds in a frying pan on a medium heat till they start to pop.
  6. Break the pecans into pieces.
  7. Add all of the ingredients, including the yuzu, oil and tamari to the bowl.
  8. Mix well, add salt if necessary.

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