Grünkohl-Quinoa

Ingredients

• 340 ml vegetable broth
• 150 g quinoa
• 500 g kale
• Salt
• 400 g Salmon fillet
• 2 tsp Olive oil
• 40 ml apple juice
• 1 tbsp wine vinegar
• 1 tbsp Lemon Juice
• 7 g mustard (1 tsp)
• Pepper

Instructions

1. 1.

   Bring 300 ml vegetable broth to a boil in a pot. Rinse the quinoa with water, then cook it in the boiling broth according to package instructions for about 15 minutes until al dente.

2. 2.

   Meanwhile clean the kale, cut off thick leaf tips, wash and roughly chop the leaves, then simmer them in salted boiling water for about 10 minutes. Drain, shock in cold water, and let drain well.

3. 3.

   While that cooks, pat the salmon fillet dry, season with salt, and heat 1 tsp olive oil in a pan. Sear the salmon for 2–3 minutes on high heat. Add apple juice and reduce over low heat for 8 more minutes, turning once.

4. 4.

   Meanwhile whisk vinegar, lemon juice, remaining broth, oil, salt, pepper, and mustard to make the dressing. Split the salmon into pieces and mix with quinoa and kale. Plate the kale‑quinoa and drizzle with the dressing.