Red Quinoa-Kale Salad
Cook as per directions…
2 Cups Water or Broth
1 Cup Red Quinoa
Dice 1/4 Sweet Onion
1/4 Red Bell Pepper Chopped to your desire but I prefer smaller pieces
1 – 1/2 Cups Chopped Kale (I used the curly leaf)
1/4 Shredded Carrot
1/2 Cup Frozen Corn
After the Quinoa is cooled, fluff it up adding it to a large bowl and add the vegetables above.
Add 1/3 to 1/2 cup of Balsamic vinegar and Olive Oil dressing
or make your own…
1/3 to 1/2 Olive Oil with 1-2 Tbsp Balsamic Vinegar
I also like to add 1-2 oz of Hemp Hearts.
Mix well and chill.
Before serving sprinkle with finely shredded Parmesan Cheese giving a final mix.
Garnish with Sesame Seeds
Serve with crackers and I really like the nut thins as a nice complement! Enjoy!
By the time winter starts to draw to a close, one gets craving fresh anything! So be it with some fresh sauted veggies on a bed of quinoa that made a very satisfying supper.
This is kind of a no brainer stir -fry dinner but here you go:
2 carrots sliced fairly thin
3/4 cup of thinly sliced brussel sprouts (I slice top down)
2 Tbsp Olive or Coconut oil
Start this sauteing in the oil and a large skillet on a med heat. Here is where I added a shake or two of sea salt and a shake or two of Emeril’s Bayou Blast Essence.
As veggies begin to cook you can get your quinoa cooking:
2 cups of water
1 cup of rinsed quinoa
Bring to a boil then simmer for 15 minutes.
Add the rest of the vegetables to the skillet and cook until tender but not mushy. A bit of a crispiness is nice as it makes yummy texture.
Here’s what I added:
5 large mushrooms sliced top down
1 cup of pea pods
1/3 of a sweet onion sliced
1/3 of a sliced pepper (I used an orange one)
You will want to stir this every now and again while it cooks.
Your quinoa should sit for a few minutes before you put a serving on a warmed plate and then add the sauted vegetables. Then enjoy!
This will make 4 generous servings.