Energy Boosting Kale, Quinoa And Berry Salad…

Need to detox after all those Christmas festivities?

This light salad is just what you need. For a healthy packed lunch, cook the quinoa and toast the nuts and seeds the night before, then add the berries and salad leaves in the morning.

Serves 4
Prep: 20 minutes
Cook: 10-12 minutes


  • 900ml (11/2 pint) vegetable stock
  • 225g (8oz) quinoa
  • 1 tablespoon sunflower or rice bran oil
  • 4 tablespoons flaked almonds
  • 2 tablespoons sunflower seeds
  • 1 tablespoon soy sauce
  • 1 tablespoon sesame oil
  • 4cm (11/2 inch) piece root ginger, peeled, coarsely grated
  • 2 teaspoons agave syrup
  • Freshly ground black pepper

To finish:

  • 50g (2oz) spinach leaves
  • 50g (2oz) shredded kale
  • 175g (6oz) raspberries
  • 100g (4oz) blueberries


  1. Add the vegetable stock to a saucepan and bring to the boil, add the quinoa and cook for 10-12 minutes or until the grains are just beginning to separate. 
  2. Drain off most of the stock to leave just enough to keep the grains moist.
  3. Meanwhile, heat the sunflower or rice bran oil in a frying pan, add the almonds and sunflower seeds and fry over a medium heat until just beginning to brown. 
  4. Take off the heat and stir in the soy sauce. 
  5. Leave to cool.

About this post –

Recipe and photo credit by Seasonal Berries

Claire Justine
Claire Justine

Hi, I am Claire and I created Claire Justine in 2011. I hope you enjoy reading my posts as much as I love writing them. Please leave a comment below and share your thoughts with us.

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  1. Kezzie
    3 December 2013 / 20:57

    Thanks for this- I really want some more ways to cook kale!!! Do the raspberries and blueberries affect the taste hugely, e.g. can you taste them clearly as I am always a little wary of fruit in savoury! But I am certainly intrigued!x

    • Clairejustine oxox
      11 December 2013 / 05:30

      Hi Kezzie, I am excited to try this one out, not got around to it yet as busy busy, this is a guest post from Seasonal berries 🙂