1. Cook Quinoa

   Combine water, quinoa, and salt in a pot; bring to a boil. Reduce heat and simmer, covered, for 15 minutes. Transfer to a bowl. Add lemon juice and oil. Fluff with a fork.

   • 310 ml Water
   • for water Salt
   • 1/2 , juiced Lemon
   • to coat Olive Oil
   • 1 pinch Black Pepper
   • 110 g Red Quinoa
2. Preheat

   Preheat the oven to 220C.

   Connect Oven
3. Prep Kale

   Wash kale & dry.

   • 2 bunches , de-stemmed + hand torn Kale
4. Simmer Carrots & Ginger

   Prepare ingredients. Pre-heat pan. Add all ingredients; cover with water. Cook until soft, about 5 minutes.

   • 2 , sliced Carrots
   • 1 piece , peeled + sliced Ginger Root
   • enough to cover Water
   • 1 pinch Salt
5. Cook Carrots

   Toss carrots with oil. Season. Cook for 15 minutes.

   • 4 , sliced into rounds Carrots
   • 1 Tbsp Olive Oil
   • 1/2 tsp Salt
   • 1 pinch Black Pepper
6. Blend Dressing Ingredients

   Transfer carrot-ginger mixture to blender. Add orange juice/zest, miso, sesame oil, honey, rice vinegar. Blend until smooth. Let cool in fridge for 10 minutes. Fold in chives & season.

   • 1/2 , zested + juiced Orange
   • 1 Tbsp Miso Paste
   • 1/2 tsp Sesame Seed Oil
   • 1/2 Tbsp , optional Honey
   • 60 ml Rice Wine Vinegar
   • 89 ml Olive Oil
   • 1 Tbsp , finely chopped Chives
   • 1/2 tsp Salt
   • 1 pinch Black Pepper
7. Sear Chicken

   Set pan over high heat for 2 minutes. Add olive oil & sliced chicken. Cook for 6 minutes until golden brown, seasoning halfway through.

   • 4 , sliced Boneless Skinless Chicken Breasts
   • 2 Tbsp Olive Oil
   • 1 tsp Salt
   • 1 pinch Black Pepper
8. Flavour Cranberries

   Combine ingredients. Toss to coat.

   • 30 g Dried Cranberries
   • 1 , zested + juiced Orange
   • 1/2 tsp Salt
9. Serve and Enjoy!

   Pair with your favourite music!

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Suggested Meals

Orzo

Salad

Tomato Chickpea

Curry

Zoodle & Brown

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Pumpkin Pancakes

Salmon

Fillet

By Innit Culinary Team