Maple Quinoa & Broccoli Salad with Roasted Kale Chips

Maple Quinoa & Broccoli Salad with Roasted Kale Chips
Recipe by Shelley Kamil

Ingredients
(Serves 2)

4 kale leaves, torn off the stem and washed
2tbs olive oil
Himalayan Pink Sea Salt
½ head of broccoli chopped
½ block of firm tofu, cubed
2 spring onions finely sliced
1cup tri colour quinoa, cooked per pack

Dressing
1tbs maple syrup,
1tsp olive oil
1tbs apple cider vinegar
2tsp seeded mustard
Juice of half a lime
Pink Himalayan Sea Salt

Directions
1. Pre heat oven to 180 degrees and line a baking tray with baking paper. Then, add the kale, olive oil and sea salt to a medium sized mixing bowl and mix to combine. Spread the kale out evenly on baking tray and cook for approx. 10 minutes, depending on oven strength. I like to keep a close eye on the kale and remove once slightly charred on the edges (careful not to burn).
2. Heat 1tbs olive oil in a medium sized pan, cook the cubed tofu for 3-4 minutes, then add the broccoli and continue to cook for another 3-4 minutes, stirring occasionally. Once the tofu is golden and the broccoli slightly charred, remove from the heat and set aside.
3. In the same mixing bowl as previously, combine the cooked quinoa, spring onions, broccoli and tofu. In a separate small mixing bowl whisk together the dressing ingredients, pour over the quinoa mixture, season with sea salt and mix together well. Serve with a sprinkling of kale chips and enjoy the sweet and salty flavors xx