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Heirloom Tomato & Quinoa Salad with Kale & Toasted Seeds


heirloom tomato, quinoa and toasted seed salad 

Serves - 1 | Cooking time - 20 mins | Skill - simple | Green and Lean Friendly




30g toasted seeds (I like a mix of pumpkin & sunflower)

20g Quinoa

¼ tsp agave syrup (or syrup of your choice)

1 tbsp tamari

2-3 spears of asparagus

50g kale, roughly chopped

Juice ¼ lemon

½ a celery stick

3-4 baby heirloom tomatoes



2 tbsp olive oil

Pinch Himalayan pink salt

½ tsp apple cider vinegar

¼ tsp agave syrup (or syrup of your choice)

2 tbsp chopped basil



  1. Pre-heat the oven to 175°C. Line a baking tray with baking paper and, in a bowl, coat the seeds with the tamari and agave (or syrup of your choice). Sprinkle the seeds over the tray and place in the oven to toast for 3-5 minutes until they start to turn golden and sticky. Remove from the oven and set aside.
  2. Cook your quinoa according to the pack instructions. If you are on the Green and Lean Plan, you can prep your quinoa on Prep Night with your other grains.
  3. In a separate tray, place your asparagus and drizzle with sunflower oil. Bake in the oven for 5-8 minutes until soft and golden. Set aside.
  4. Remove the stalks from your kale, roughly chop the leaves and transfer to a bowl. Squeeze the lemon juice over the kale and massage the juice into the leaves for 2-3 minutes until the leaves start to wilt.
  5. With a potato peeler, peel long, thin ‘noodles’ from the celery and mix through the kale.
  6. Chop the heirloom tomatoes and place over the top of the kale along with the spears of asparagus (chop the asparagus lengthways down the middle if you like) and quinoa.
  7. To make the dressing, finely chop the basil and whisk together with the remaining ingredients. Pour dressing over the salad veggies and sprinkle with the toasted seeds to serve.

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