During autumn, we go to the farmers market every weekend and bring home lots of kale and different root vegetables. We try to cook something new every week, but this easy and tasty salad has become a firm favourite.






Skill level

Average: 5 (3 votes)


  • 1 cup quinoa
  • 750 ml (3 cups) water
  • 5-6 green kale leaves
  • 4 carrots
  • 1 lemon
  • 80 ml  (⅓ cup) olive oil
  • sea salt and black pepper, to season
  • 1 cup raw hazelnuts
  • 1 cup red grapes
  • lemon zest and thyme leaves, to garnish (optional)



  • 1 grapefruit
  • 80 ml ( cup) olive oil
  • 2 tsp apple cider vinegar
  • ½ tsp honey
  • a pinch each of sea salt and black pepper

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


To make the salad, place the quinoa and water in a saucepan over medium-high heat. Bring to the boil. Reduce heat to low and simmer, covered, for 12 minutes or until the water has evaporated and the quinoa is just tender. Transfer to a large bowl and set aside to cool.

Rinse, drain and roughly chop the kale leaves. Using a vegetable peeler, peel the carrots into ribbons. Place in a big bowl, squeeze over the lemon juice and add the olive oil. Sprinkle with salt and pepper, and combine with your hands.

Heat a frying pan over medium heat and stir-fry the kale mixture for 2-3 minutes. Remove from heat and cool slightly.

Place the hazelnuts in a saucepan over medium-low heat and cook, stirring constantly, for 10 minutes or until toasted. Meanwhile, wash the grapes and cut in half.

To make the dressing, squeeze the grapefruit juice into a glass. Add the oil, vinegar, honey, salt and pepper. Combine with a spoon.

Add the kale mixture, toasted hazelnuts and grapes to the quinoa. Pour over the dressing and, with a big spoon, mix all the ingredients. You can also add some lemon zest and thyme as a final touch.


Recipe from In The Making by Belén by Belén Vázquez Amaro, with photographs by Belén Vázquez Amaro.