Kale and quinoa salad with pickled blueberries

Ingredients

1/2 teaspoon cumin
1/2 teaspoon coriander
1/8 teaspoon cayenne pepper
1/4 teaspoon hot smoked paprika
1/2 teaspoon salt
2 large carrots
1 cup quinoa
2 cups water or stock
Pinch of salt
1/4 cup almonds, slivered
2 tablespoons olive oil, divided
2 tablespoons lemon juice (about half a lemon)
2 teaspoons lemon zest (about one lemon)
2 tablespoons fresh parsley, chopped
3 tablespoons fresh cilantro, chopped
4 or 5 leaves kale, ribs removed
70 grams soft goat cheese, pulled roughly into small pieces
1 cup pickled blueberries
3 tablespoons of pickling liquid from pickled blueberries

Preparation

Mix spices together and set aside.

Grate carrots on a box grater or run through a food processor. Mix carrots with half of the spice mixture and set aside.

Rinse the quinoa in several changes of water and drain. Add the quinoa to a pot with water or stock and bring to boil. Reduce heat to low and cook uncovered for approximately 15 minutes, until all the liquid has evaporated. At this point, turn off the heat, fluff with a fork and allow the quinoa to rest in the pot, covered, for 5 minutes. Following this period of rest, tip the quinoa onto a larger platter or cookie sheet and fluff again. Add the lemon zest, juice and 1 tablespoon of olive oil along with the remaining spice mixture, and allow to cool.

While the quinoa is cooling, toast slivered almonds in a hot pan until light brown. Set aside and allow to cool.

Wash and dry the kale and chop finely. Add to a bowl with liquid from pickled blueberries and 1 tablespoon olive oil. Season with salt and massage kale for a few minutes. Set aside while the quinoa and nuts cool.

Add parsley and cilantro to the cooled quinoa and toss together along with kale, carrots and about 3/4 each of the goat cheese, almonds and blueberries. Arrange in a bowl or on a platter and garnish with the remaining ingredients.