Updated: Mar 5, 2020
50 MINUTES. SERVES 2
1 bunch kale, shredded
1 cup/250g quinoa cooked
1/2 red onion diced
2 cups brussel sprouts, halved
2 tbs chilli oil
1 cluster enoki mushrooms
1 tbs dark soy
2 spring onions chopped
2 tbs pickled red cabbage
2 tbs tahini
1 tsp dijon mustard
1garlic clove grated
juice 1 lemon
sriracha kimchi sauce or kimchi blended with 1 tbs hot sauce
Preheat oven to 200C or 400F. Toss the brussel sprouts in chilli oil and season with salt and pepper
Place the brussel sprouts cut side down on the baking tray and bake for 20 minutes. They should be slightly browned and the tops a little bit crispy when they are done.
Heat a frying pan on high heat. Add a glug of olive oil and pan fry the red onion for 5/6 minutes until slightly browned.
Place the onions in a bowl and set aside. In the same pan add the enoki mushrooms with the soy sauce. Cook for 2/3 minutes. Remove from heat and set aside until ready.
In a bowl add all the ingredients for the dressing and mix well until combined. Add water to loosen if necessary.
Massage the kale with 1/2 the dressing until the kale is slightly softened. Add in the cooked quinoa & red onion. Stir so that everything is coated with the dressing.
To plate up, divide the kale and quinoa mixture between two bowls. Give each bowl equal amounts of brussel sprouts, enoki mushrooms and chopped spring onion.
To finish place some pickled red cabbage in each bowl and drizzle over some more dressing if you like.