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  • The Australian Women’s Weekly Food

    GREEN goodness

    Jun 30, 2019 4 minutes

    KALE & GRAIN SALAD WITH BLUE CHEESE

    PREP + COOK TIME 20 MINUTES SERVES 4

    ½ cup (125ml) extra virgin olive oil
    250g packet ready–cooked brown basmati and quinoa
    250g kale
    2 tablespoons red wine vinegar
    200g blue cheese
    ½ cup (70g) skinless roasted hazelnuts
    2 cups (320g) small red grapes

    1 Heat 2 tablespoons of the oil in a small frying pan over medium heat. Add basmati and quinoa; cook, stirring occasionally, for 8 minutes or until warmed and slightly crisp.

    Tear off the leaf from either side of the kale stem; discard stems. Place leaves in a large bowl with remaining

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