Superfood Salad with Kale & Sweet Potato

A lovely recipe from chef Day Radley. http://veganchefday.com
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!
Ingredients:
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)
Method:
- 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.
- 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.
- Soak the edamame in boiling water for 10 minutes then drain. Put in a large mixing bowl.
- Put the kale in a colander, pour boiling water over it slowly then submerge in cold water. Drain and put on a cloth.
- Toast the seeds in a frying pan on a medium heat till they start to pop.
- Break the pecans into pieces.
- Add all of the ingredients, including the yuzu, oil and tamari to the bowl.
- Mix well, add salt if necessary.
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