SAUTÉED KALE & QUINOA

SAUTÉED KALE & QUINOA
Sharon Wolff

INGREDIENTS

• Bunch of fresh kale - washed, drained and removed from stems (softer stems ok)
• 1 C red quinoa
• 1 small sweet yellow pepper, chopped
• 1 small sweet orange pepper, chopped
• 1 clove chopped garlic
• olive oil
• 1 C Vegetable or chicken stock
• Black pepper and smoked paprika to taste

DIRECTIONS

• Heat 1-2 T olive oil
• Sauté garlic for 1 minute
• Add peppers and saute until beginning to brown
• Add shredded kale and stir until beginning to wilt
• Add quinoa
• Add stock and stir to blend
• Reduce heat to low and cover
• Cooked until quinoa has absorbed water and kale is at desired tenderness, kale will wilt as it cooks
• Adding more water/stock if quinoa needs more moisture
• Add black pepper and smoked paprika to taste

PUMPKIN POWER BITES

PUMPKIN POWER BITES
Sharon Wolff

The best part about this recipe is that you can add or subtract ingredients to suit your tastes. The mashed banana base adds sweetness and bulk. The quinoa adds protein and a little crunch. Tell us how you adapted this recipe for yourself!

INGREDIENTS
2 mashed bananas
1/2 can pumpkin (unflavored)
1/2 C frozen or fresh blueberries
1/2 C dried cranberries
1 T honey or maple syrup to taste
1T vanilla
1 egg (optional)
2 cups oatmeal (reserve about 3 T)
1/2 to 1 C uncooked quinoa

DIRECTIONS
Mix all ingredients together in bowl
If mixture is too liquidy, add a little more oats.
Spray bottom and sides of 8 x 8 baking dish with olive oil
Press mixture to about 3/4" thick
Sprinkle with reserved oats
Bake at 300 until set  - about 20 minutes - and very slightly browned (if you included egg, make sure it is thoroughly heated through)
Allow to cool and cut into 2" x 2" squares
Store in freezer or refrigerator.

Grab a couple for a quick healthier than cookie pick me up!

QUINOA KALE SALAD

QUINOA KALE SALAD

Sharon Wolff

INGREDIENTS

3 C cooked red quinoa

Dressing:
1/2 C freshly squeezed lemon juice
1/4 C extra virgin olive oil
2 t Dijon mustard
4 T honey or to taste
Whisk ingredients together in small bowl until smooth & set aside.

Vegetables:
4 C shredded red cabbage
2 red bell peppers - seeded, cored & chopped
2 fennel bulbs - trimmed & chopped
2 bunches or 1 bag baby kale - stems removed & torn into small pieces
4 green onions - chopped
5 blades fresh chives - chopped
2 T FRESH PARSLEY

Sautee baby kale in olive oil until it begins to soften and wilt
In large bowl, combine kale with vegetables and dressing
Stir in warm quinoa

Served warm or cold, this is a beautiful healthy salad!