Kale, Sweet Potato, and Quinoa Bake

This is a great dish to serve as a side or as a meal in itself for meatless Monday. Kale quinoa sweet potato bake

Ingredients:

  • 1 c vegetable or chicken stock
  • 1/3 c flour (I used AP but Gluten Free AP or quinoa flour would work as good GF substitutes)
  • 1 c milk
  • Sea Salt and Pepper, to taste
  • 1 small red onion
  • extra virgin olive oil (just to coat the pan)
  • 3/4 c quinoa
  • 5 oz fresh baby kale (or spinach), rinced
  • 2 c sweet potato (approximately 2), chopped into 1 inch cubes
  • 1/3 c pesto (find pesto recipe/variations here)
  • 1/2 c to 1 c shredded sharp cheddar

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Quinoa, Tomato, Cucumber and Feta Salad with Fresh Herbs

Quinoa, Tomato, Cucumber and Feta Salad with Fresh Herbs  This dish is great for summer…and probably a nice, healthy change of pace from all the BBQ and pizza you’re consuming this summer!

Ingredients:

  • 2-3 cups cooked quinoa – Cook quinoa as directed on package (although I suggest substituting the water for chicken stock for optimal flavor) and let slightly cool
  • ½ cucumber, cubed
  • 1 large tomato, cubed
  • Juice of 1 small lemon
  • 2 cloves garlic, minced
  • 1 T fresh parsley, finely chopped
  • 1 T fresh chives, finely chopped
  • 3 scallions, thinly sliced
  • 1/3 c Extra virgin olive oil
  • Salt and pepper to taste
  • 1/3 c Pecorino romano
  • ¼ to ½ c crumbled feta (optional)

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