A while back I took the time to meet with a nutritionist twice a month for about six months. She helped me analyze my food intake and make adjustments that improved my energy and balanced my diet. One of the most important things I learned is that people in general need to eat more greens and grains. So everytime I sit down to make my meal plan, I ask myself if I have enough greens and grains. One of my favorite grains is quinoa so I wanted to share some tasty quinoa recipes with you all. Enjoy!
Cajun Corn and Kale Salad
1 sweet onion minced
1 red bell pepper chopped
1 green pepper chopped
1 bunch of Kale--steamed, cooled and drained (you can squeeze excess water out of the kale once it is cooled)
1 can of corn (or 2 ears of corn, cooked and cut off the cob)
1 clove garlic
1/4 cup olive oil
cajun seasoning - if you do not have any you can make it by mixing the following ingredients together: salt, pepper, cayenne pepper, crushed fennel seeds, thyme
1 1/2 cups quinoa cooked and cooled (I'm not sure if this is the right amount for the recipe so just make a bunch and mix in the appropriate amount)
Mix all the ingredients in a bowl and enjoy. This is great to eat as leftovers so make a lot and eat it for lunch throughout the week.
Almond and Fennel Salad
1 C quinoa
1 C seedless, red grapes
1 fist-sized bulb of fennel, finely chopped
1/2 C silvered almonds, lightly toasted
1 T fresh thyme
1 T fresh tarragon leaves, chopped
2 T red wine vinegar
3 T olive oil
1/2 t salt
fresh pepper, to taste
Wash the quinoa until water runs clear.
Cook quinoa in large pot of boiling water for 10 minutes.
Drain the quinoa and rinse with cold water
In the same pot bring 1/2 inch of water to a boil, place the colander or sieve that was used to drain the quinoa in the kettle. The quinoa will steam in the pot-covered-for 10 minutes without touching the water. The quinoa is ready when it is fluffy and dry.
When quinoa cools, combine all the ingredients in a bowl.