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

Barley and Lentil Salad with Goat Cheese

I want to start making more salads that are pretty hearty and can be used as a whole dinner.

This one was a pretty good start.  It was hearty because it had lentils and barley in it, but still delicious!

I used feta cheese in place of the goat cheese because they are very similar, but I can usually get feta cheaper... and I love feta cheese.

Enjoy!

Recipe for Barley and Lentil Salad with Goat Cheese

Ingredients: 

3/4 Cup Quick-Cooking Barley

3 Tbsp. Olive Oil

2 Tbsp. Fresh Lemon Juice

Salt and Pepper

1 Medium Head Romaine Lettuce, cut or torn into bite-sized pieces

1 15oz Can Lentils (I couldn't find canned lentils, used dry lentils and boiled them for a while)

1 Large Carrot, cut into bite-sized pieces

1/4 Small Red Onion

1/4 Cup Chopped, Pitted Kalamata Olives

2 Ounces Goat Cheese

Directions: 

- Cook the barley according to the package directions.  Drain and run under cold water to cool.  

- Meanwhile in a small bowl, whisk together the oil, lemon juice and salt and pepper

- In a medium bowl, toss the lettuce with half the lemon dressing.  In a second medium bowl, toss the barley, lentils, carrot, onion and olives with the remaining lemon dressing.  Serve the barley mixture over the lettuce and sprinkle with the goat cheese.  

Recipe Credit: 

Real Simple Magazine, March 2012 Edition

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