KALE AND QUINOA SALAD
WITH TAHINI AND ORANGE SAUCE
1 tablespoon olive oil
2 teaspoons coconut oil
600 grams cabbage
Chopped garlic clove
Handful chopped coriander
Orange zest from 1 orange
2.5 tablespoons tahini
6 tablespoons boiled water
4 tablespoons orange juice
Put Quinoa in a large bowl, cover with 700 milliliters cold water. Soak overnight.
Filtrate water out of quinoa, move to a large cooking pot and boil.
Lower the fire and cook quinoa for 10-12 minutes.
Filtrate quinoa, add olive oil and salt.
Whisk together tahini, orange juice, Coriander, add slowly boiled water. Add pepper.
Heat coconut oil over stove top; add cabbage and fry for 2 minutes.
Add garlic to cabbage, and then add to pot with the quinoa and water.
Place over the serving plate, on top of orange zest and Baracke tahini sauce.