Quinoa and kale salad with chicken fillet
Ingredients for approx. 4 servings: 600 g kalesalt, black pepperjuice of 1/2 lemon80 g quinoa (red or tri-coloured)200 ml chicken stock (or water)2 chicken breast fillets (180 g each)1 small red onion2 pink grapefruits1 pomegranate3 tbsp olive oil2 tsp fennel seeds crushed in a mortar125175 ml vegetable stock2 tbsp balsamic vinegar3 tsp agave syrup or liquid heather honey Preparation: 1. Clean the kale, wash and spin dry, remove the stems. Cook the leaves in salted water for approx. 2 - 3 minutes, rinse with ice and drain well. Leave the small leaves whole, separate the larger leaves from the ...