Try a different salad by using quinoa and kale*.
1. Dry-roast quinoa in a skillet, stir until a golden color, about 6 minutes.
2. Transfer to a saucepan, add sea salt, 1 Tbs. (15 ml) oil, and boiling water.
3. Reduce heat to low, cover, and simmer 20 minutes.
4. Let it stand 5 minutes, then fluff with a folk.
5. In a deep skillet over medium-hight heat, add 1 Tbs. (15 ml) oil and garlic.
6. Sauté 30 seconds.
7. Add kale, sauté until leaves are deep green and tender, 3-4 minutes.
8. Stir in the quinoa, lemon juice, nuts, and black pepper to taste.
*Kale is packed with folic acid, calcium, iron, and vitamin A.
Eat it:
Serves 4
1 cup (240 ml) quinoa, washed and drained
½ tsp (2,5 ml) sea salt
2 Tbs. (30 ml) olive oil
1 ¾ cups (420 ml) boiling water
3 minced garlic cloves
4 cups (960 ml) lightly packed chopped kale leaves
1 Tbs. (15 ml) organic lemon juice
⅓ cup (80 ml) toasted pin nuts or slivered almonds
1. Dry-roast quinoa in a skillet, stir until a golden color, about 6 minutes.
2. Transfer to a saucepan, add sea salt, 1 Tbs. (15 ml) oil, and boiling water.
3. Reduce heat to low, cover, and simmer 20 minutes.
4. Let it stand 5 minutes, then fluff with a folk.
5. In a deep skillet over medium-hight heat, add 1 Tbs. (15 ml) oil and garlic.
6. Sauté 30 seconds.
7. Add kale, sauté until leaves are deep green and tender, 3-4 minutes.
8. Stir in the quinoa, lemon juice, nuts, and black pepper to taste.
*Kale is packed with folic acid, calcium, iron, and vitamin A.
Eat it:
- raw
- chopped or slice leaves
- add toasted sesame oil
- make kale chips
- with sautéed in olive oil, slivered garlic, and organic lemon juice
- in smoothies
