Cook the quinoa and allow to drain and cool on a tray – do not refresh under cold running water.
Heat a frying pan on high, add the cabbage and vinegar.
Stir until the cabbage is bright in colour and all vinegar has dissolved from pan (no more than 4 minutes). Allow to cool.
Put a clean pan back on heat, add a drizzle of olive oil, garlic and the chopped kale.
Stir-fry the kale for about 2 minutes or until garlic is fragrant and kale is bright in colour. Cool.
Lightly season the quinoa and black-eyed beans.
Arrange in sections on a bowl. Dress with the dressing.
Reference: Intake of an Average Adult (8400kJ/2000kcal)
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