Quinoa, Kale, Corn & Peanut Salad
1 corn cob, kernels removed from the cob
1 carrot, grated
2 handfuls of kale, finely chopped
2 cups liquid vegetable stock
1/2 cup uncooked quinoa
1/2 cup raw peanuts
6 fresh dates, broken into small pieces, pips removed
1 tbsp seeded mustard
1 handful fresh mint leaves, stems removed then chopped
1 lemon cut in half
Rinse the quinoa in running water, drain and then add to a saucepan with two cups of liquid vegetable stock. Bring the saucepan to the boil and reduce to a simmer, cover with a lid for 15 minutes. Remove from the heat and then set aside to cool.
Place the cooked quinoa, corn,kernels, grated carrot, peanuts, chopped kale, dates, seeded mustard and mint leaves into a large bowl and mix thoroughly. Finish with a squeeze of lemon over the top of the salad and serve.
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