An ingenious accidental creation.
So as you know I previously posted the following recipe, Sweet Crunch Kale. As I loved this recipe so much I decided to make it again, for lunch the intention recreate that sweet palate-quenching recipe. I followed all the usual until I realised that I just had “Leg Day”, definitely in need of some protein along side complex carbs (as I carb cycle, I intentionally consume complex carbs on large muscle resistant training days such as Legs).
Honestly I was just looking forward to the Kaki (Persimmon), haha you know of my relation to this fruit. (If not you can read it by clicking here)
Kakis are an awesome fruit!
I had prepped most the salad until it occurred to me I could add in some Quinoa, as it will boost the Protein count and is a complex carb. 100g serving contains 14g of Protein, which is pretty good for grains.
From then I simply colour matched, as the Quinoa was brown/ red, the Red Kidney Beans were not a far fetch thought. But do not overlook the Kidney Beans, 100g serving contains 8.7g of Protein. It’s logical that these two together are good protein combo, now you can see were I was going with this recipe twist.
Plus warm salads are perfect for the winter, the taste of summer with the essential warm longed for in winter.
Anyway, I hope you enjoy this Protein filling Vegan recipe.
Serves : 2 as a side or 1 as a main dish.
3 Large Cavolo Nero Leafs (Black Kale)
1 Spring Onion Stalk
1 (Kaki) Persimmon
2 bulbs of Garlic
½ cup Red Kidney Beans
1/8 cup Quinoa (when consume as a main)
¼ cup Quinoa (when serving as a side for 2)
½ L Water
pinch of Rosemary
3 tbsp. Water
2 tbsp. Apple Cider Vinegar
½ tsp. Blackstrap Molasses
1 tsbp. Hemp Seed Oil (sub: any other oil)
Salt and Pepper to taste.
Desired dried herbs / Seasoning
I love using this Sonnentor brand as; they have a range of organic herb mixes and spices and give them these really cute names like “Gute Laune” (Translation: Good Mood). If you are located in Austria or Germany you’ll be familiar with the brand. Unfortunately, they would be hard to find here, in the UK but you can order from the directly on their site link is featured below.
If you are but off by the shipping cost, do not worry I will hold a giveaway with few of their products.
Keep your eyes peeled on HOW TO ENTER the Giveaway!!
Chopping Board | Knife | Measuring Jug (sub: Glass) | Serving Bowl | Tablespoon | Teaspoon| Saucepan
Cooking Time: 15 Minutes Preparation Time: 10 Minutes
- Start by placing your Quinoa on the hob set at medium to high; with ½ L Water (make sure the have plenty of water to cooking, you can always sieve the remaining water out). Set aside your canned Red Kidney Beans
- Wash all your fresh ingredients except the Garlic, (as that would need to be peeled). De-stem all 3 Cavolo Nero Leafs, once de-steamed slice them into smaller box like pieces and place them into your serving bowl.
- Slice the Spring Onion and Rosemary into fine small pieces and set aside, alternatively sprinkle directly on to the Cavolo Nero.
- Peel the Garlic and proceed to slice into slices then cutting them again, until you have tiny pieces of Garlic. Allow them to stand for about 7 minutes as this encourages their flavonoids and nutritional properties to enhance.
- Take the Kaki (Persimmon) peel it, and slice it into small cubes.
- To prepare the dressing in a measuring Jug, add 1 tsp. Blackstrap Molasses and 2 tbsp. Apple Cider Vinegar try dissolving the Blackstrap a little before adding 1 tsp. Hemp Seed oil and 3 tbsp. Water (you may need to add another 1 tbsp. of Water if the Blackstrap is not dissolving). Mix all well together until the Blackstrap is completely liquefied.
- One minute before removing the Quinoa from the hob, add your Red Kidney Beans. (Warm salad anyone).
- In your serving bowl add all your fresh ingredients add the Quinoa and Red Kidney Beans in last. Pour your dressing over and enjoy.
¡¡¡ Don’t forget I will be holding a Giveaway, with some Sonnentor goodies, so keep your eyes peeled on HOW TO ENTER!!!
Do you know of any other grains perhaps that have high protein content? Please let me know, always love hearing from you guys.