Ingredients

• 350g/12oz quinoa
• 1 tbsp extra virgin olive oil
• 2 tsp coconut oil
• 600g/1lb 5½oz kale
• tough stalks discarded
• leaves shredded
• washed
• 1 fat garlic clove
• finely chopped
• 1 large handful chopped fresh coriander or flatleaf parsley
• to garnish
• 1 unwaxed orange
• zest only
• finely sliced
• 2½ tbsp tahini
• 2 tbsp extra virgin olive oil
• 1 garlic clove
• 6 tbsp warm (boiled) water
• 4 tbsp orange juice
• freshly ground black pepper

Directions

• Put the quinoa in a bowl and cover with approximately 700ml/1¼ pints cold water. Set aside to soak overnight (or for at least 8 hours).
• Drain the quinoa and transfer to a very large saucepan. Cover with 350ml/12fl oz water and bring to the boil. Reduce the heat and simmer for 10-12 minutes
• or until the quinoa is tender.
• Drain the quinoa and put in a large mixing bowl. Drizzle over the olive oil and season with sea salt.
• Meanwhile
• for the dressing
• whisk together all of the dressing ingredients until smooth
• creamy and well combined
• adding a splash of warm water to loosen the mixture if necessary. Season with pepper. Set aside.
• Heat the coconut oil in a frying pan over a medium heat until melted. Add the kale and stir-fry for 1-2 minutes
• adding the garlic after 1 minute. Continue to fry until the kale is just tender
• then tip it into the quinoa and stir to combine.
• To serve
• divide the kale and quinoa sauté equally among 4 plates
• garnish with the orange zest. Drizzle over the tahini dressing and scatter over the herbs.