Quinoa-Kale Salad


The wind is howling….the snow has been accumulating (only about 4 inches thus far, though) and it’s chilly willy by the windows! so I lit some candles, turned on the music, started up the fireplace and thought “hmmmmm…..what to have for dinner?” And I answered with so many different things…arugula and ricotta ravioli with spinach? Chicken thighs over kale and red pepper? Brie and baguette? And then I remembered I had purchased some white truffle salt today. YEAH BABY! So now, what to put the truffle salt on……a spoon? no. my shoe? no, although I would seriously consider eating my shoe if it was crusted in truffle salt. popcorn? no, need more substance. brussels and cauliflower. Brilliant!

But what else to serve it with, because of course I need a complete protein (so that means I need a carbohydrate with a dairy or a carbohydrate with a legume or nut). And my decision was to prepare a quinoa toss with sauteed onions, red peppers, wilted kale all tossed with a white balsamic and sweet almond vinaigrette topped off with toasted pepitas. YES PLEASE!?! So, the next time you are planning on getting snowed in and you want some comfort food plan on making this. I promise you won’t feel guilty after eating a big, satisfying bowl by the fireplace.

Quinoa with Onions, Kale, Red Peppers and Toasted Pepitas
Serves 2 as main meal and 4 as side dish
gluten free, dairy free, nut free
  • ½ cup quinoa, rinsed
  • ½ yellow onion, diced
  • 1 red pepper, julienned
  • ½ bunch kale, stemmed and sliced into 2”strips
  • 1 T. Earth Balance
  • 3 T. olive oil
  • 3 T. white balsamic vinegar
  • ¼ c. toasted pepitas
  • sea salt and pepper, to taste
DIRECTIONS
    1. Put rinsed quinoa in a small saucepan.  Add ¾ cup water and 1 T. Earth Balance, bring to a boil, reduce heat to simmer and cover.  Cook 15 minutes.
    2. Meanwhile, heat a fry pan over medium heat (preferably metal). Add 1 T. Earth Balance, melt 30 seconds and then add the onions. Saute until translucent-about 6-7 minutes- then add the red pepper.
    3. Saute onions and red pepper 2-3 more minutes then add the sliced kale. Using tongs, turn and flip the kale until wilted-about 3-4 minutes-
    4. Add the cooked quinoa to the pan with vegetables and toss with tongs to mix. Scoop into a bowl and then drizzle over the olive oil and balsamic vinegar. Give it a nice pinch of salt and a few cracks of pepper and toss to mix.
    5. Portion onto serving plates and top with toasted pepitas. 

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