Energy boosting kale, quinoa and berry salad

Need to detox after all those Christmas festivities? This light salad is just what you need. For a healthy packed lunch, cook the quinoa and toast the nuts and seeds the night before, then add the berries and salad leaves in the morning.

Serves 4

Prep: 20 minutes
Cook: 10-12 minutes

900ml (11/2 pint) vegetable stock
225g (8oz) quinoa
1 tablespoon sunflower or rice bran oil
4 tablespoons flaked almonds
2 tablespoons sunflower seeds
1 tablespoon soy sauce
1 tablespoon sesame oil
4cm (11/2 inch) piece root ginger, peeled, coarsely grated
2 teaspoons agave syrup
Freshly ground black pepper

To finish
50g (2oz) spinach leaves
50g (2oz) shredded kale
175g (6oz) raspberries
100g (4oz) blueberries

1)      Add the vegetable stock to a saucepan and bring to the boil, add the quinoa and cook for 10-12 minutes or until the grains are just beginning to separate. Drain off most of the stock to leave just enough to keep the grains moist.

2)      Meanwhile, heat the sunflower or rice bran oil in a frying pan, add the almonds and sunflower seeds and fry over a medium heat until just beginning to brown. Take off the heat and stir in the soy sauce. Leave to cool.

3)     Add the sesame oil, ginger and agave syrup to the quinoa, season with pepper and transfer to a salad bowl or plastic container if chilling overnight.

4)      Add the spinach and kale leaves, raspberries and blueberries and gently toss together then sprinkle with the toasted almonds and sunflower seeds.