Sometimes I want to eat simple, healthy, delicious, and something that takes little to no effort to make. That dish is a quinoa veggie salad.
Cook your quinoa as you normally would and let it cool off. While it’s cooling, chop up some fresh peppers (a variation in color is always fun), scallions, celery, cucumbers, zucchini, and shred some carrots.
Have a little olive oil and fresh lemon to squeeze for the dressing and add a little spice with turmeric, Celtic salg and you’re done.. enjoy!
The storm is coming and that means wet, cold, and just plain unpleasant weather. This type of day deserves an awesome healthy and hot soup to make it a little better using none other than my favorite ingredient; kale! I have made many different variations of this soup but one that I love is inspired by Nutrition Diva that features kale, lemon, and my own substitution of quinoa instead of rice.
The recipe follows as such:
1/2 pound fresh kale
2 cups organic chicken stock
2 cups water
2 teaspoons olive oil
1 large onion, chopped
1/2 cup quinoa
Juice from 1 fresh lemon (1/4 cup)
1 teaspoon grated lemon zest
Salt and pepper, to taste
- Cook quinoa according to directions
2. Coarsely chop kale, discarding thick stems
3. In a large saucepan or soup pot, heat oil over medium heat and add onion, cooking until translucent, 5 to 6 minutes.
4. Add broth, kale, rice, lemon juice and zest to onions in soup pot. Bring to a boil, then reduce heat to low. Cover and simmer 30 minutes or until rice is tender. (Add more water or broth, if needed.) Season with salt and pepper.