Baby Kale Quinoa Salad with Chargrilled Veg

I can’t believe that summer is basically over! Not that it’s been particularly summery around these parts of late. I have to say though, I don’t hate it. There is still plenty of summery produce around so I’m happily transitioning.

I can’t get enough of courgettes at the moment. We didn’t get around to planting any in the garden this year but luckily one of my work colleagues has a glut of them in his garden and is keeping us in pretty constant supply. They’re so versatile although I must admit my favourite use for them is in chocolate courgette cake…

THE RECIPE

INGREDIENTS

1/2 cup quinoa
3/4 cup water
2 big handfuls baby kale leaves
6-8 radishes
1/2 red onion
1/4 small red cabbage
1 can chickpeas
2 small courgettes
1 red pepper

For the dressing:

1/4 cup almonds soaked for at least an hour, preferably 4
4-5 tablespoons water
1 small garlic clove
1 cm piece of ginger
1 teaspoon rapeseed oil
1/2 teaspoon apple cider vinegar
salt and pepper

INSTRUCTIONS

First cook the quinoa. Place the quinoa in a small heavy based pan with the water and a pinch of salt. Bring to the boil, stir briefly with a fork, then clamp on a lid and reduce the heat. Cook for about 15 minutes until all of the liquid has been absorbed. Once you have turned the heat off, leave the lid on for 5-10 minutes to allow the quinoa to steam dry. Run a fork through the quinoa and set aside to cool.
Toss the chickpeas with a drizzle of rapeseed oil and a pinch of salt in a large bowl. Add the cooled quinoa.
Finely the slice the radishes, red onion and red cabbage (I use a handheld mandoline for ease). Add these to the bowl along with the baby kale.
Get a griddle pan on to heat. Slice the courgettes and the pepper into thick strips. Drizzle them with oil and rub to coat them evenly. Sprinkle with salt and pepper. Once the griddle pan is nice and hot, place the courgettes and peppers on in batches and griddle on each side until they are softened and are nicely charred, about 2-3 minutes per side.
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