Kale and Broccoli Quinoa

Yum! I tried this recipe for the first time just this week.  It was delicious!  This is a great way to get some vegetables in because it tastes so good.  

I tripled the amount of Quinoa in this recipe and used 2 heads of broccoli and one whole bunch of kale, and a package of shredded parmesan.  

I would recommend this as a side dish or something fun and new to take to a potluck.  

Kale & Broccoli Quinoa

serves 2

Ingredients:
1/2 cup dry quinoa, rinsed and drained
3/4-1 cup water, to cook quinoa (you could also cook in broth to give more flavor)
2 tbsp olive oil
1/4-1/2 cup chopped red or yellow onion (to preference)
2 cloves garlic, grated into pan
1/3 cup vegetable broth
1 medium or large head of broccoli, cut into florets
1 bunch kale, leaves removed from stems, and broken into bite size pieces
salt and pepper to taste
parmesan cheese, for garnish
lemon juice, if desired

Directions:
1. Cook the quinoa in a medium pot to package directions, until tender and liquid is absorbed
2. In a sauté pan, heat the olive oil over medium high heat and add the chopped onion. Cook for a couple minutes until translucent (don't let burn), and add the garlic grating it straight into the pan. Stir for a minute, not allowing to burn, and add in the broth.

3. Rinse off the broccoli and kale and add them both to the pan with onions, garlic and broth. Reduce heat slightly and cover. Let cook for 5-10 minutes, stirring occasionally until the broccoli is tender and kale has shrunk. Season to taste with salt and pepper.
4. Add quinoa and veggie mix to a serving bowl and mix together. Garnish with parmesan cheese and eat warm.

Recipe Credit:
http://www.carlasconfections.com/2013/02/kale-broccoli-quinoa_12.html

Corn-Quinoa Salad

In attempt to jump on the Quinoa band-wagon... 

Recipe for Corn-Quinoa Salad

Ingredients: 

Salad

1 Cup Quinoa

1/2 tsp. Salt

1 1/2 Cups Frozen Corn Kernels

1 1/2 Cups halved Cherry (or Grape) Tomatoes

1 Cup Finely Chopped Red Cabbage

1 Cup Diced Cucumber

Dressing

1/2 Cup Olive Oil

1/4 Cup Fresh Lemon Juice

3 Tbsp. Pure Maple Syrup

1 Tbsp. Dijon Mustard

1 tsp. Salt

Directions: 

1. To make salad: Bring Quinoa, salt, and 1 1/2 Cups water to a boil in saucepan.  Reduce heat to medium-low, cover, and simmer 20 minutes, or until water is absorbed.  Set aside, covered, for 10 minutes.  

2. Bring 2 cups of water to a boil in separate saucepan.  Add corn, and cook 1 minute.  Drain and rinse under cold water.  Drain again.  Stir together corn, tomatoes, cabbage, cucumber, and quinoa in bowl.  

3. To make dressing: Mix all ingredients together in blender until smooth.  Stir into salad.  

Recipe Credit: 

Vegetarian Times Magazine, Readers Top-Rated Recipe Special Edition, Fall 2012