Christina's Tomato, Kale and Quinoa Salad

adapted from The Whole Life Nutrition Kitchen

Serves 8

Quinoa:
2 cups quinoa
3 ½ cups water
pinch sea salt

Salad:
2 large heirloom tomatoes, diced (about 3 to 4 cups)

1 cup finely diced walla walla onion (or other variety of sweet onion or substitute green onion)

1/2 bunch kale, finely chopped

1 cup chopped basil leaves

feta cheese to taste 

2 tablespoons red wine vinegar

6 tablespoons extra virgin olive oil

1 teaspoon sea salt

freshly ground black pepper, to taste

Soaking quinoa overnight in a bowl of water, then drain the next day. To cook the quinoa, rinse the quinoa in a fine mesh strainer under running water. Drain well. Place quinoa into a 2-quart pot, add water and salt; cover and bring to a boil. Then reduce heat to low and simmer for about 15 to 20 minutes. Remove pot from heat and let cool completely before using. 

To assemble the salad, place the cooled quinoa into a large bowl and fluff with a fork. Add the remaining ingredients and gently toss together. Serve.

Christina's Quinoa with Avocados, Beans and Corn

1 cup quinoa
1 cup frozen diced green or red bell pepper
1 cup frozen corn
2 cups cooked black beans
1/4 cup lime juice
2 Tbsp fresh cilantro, chopped (free from the garden)
Salt and pepper to taste
1 avocado, diced

In a large skillet, saute the green pepper, corn and black beans.

Once softened, add the lime juice and cilantro.

In a saucepan, cook the red quinoa as directed on the package.

Once cooked, mix the quinoa in with the sauteeing veggies.

Dice up an avocado.

Serve the avocado on top of the quinoa and veggies.

Christina's Breakfast Quinoa

2 cups almond milk, rice milk or water

1/2 tsp cinnamon

Zest from 1 orange (I didn't have one, so I used 1 TBSP orange concentrate)

1 cup quinoa

3 T honey

1/4 C pecans, walnuts or almonds

fresh or frozen fruit (optional)

yogurt, milk or cream (optional)

Bring liquid and quinoa and cinnamon (and orange) to a boil, then set heat to medium low for 15 minutes or until liquid is absorbed. Remove from heat and let rest 5 minutes. Add fresh berries. Top with nuts and honey, fruit and yogurt. Yummy!

Christina's Quinoa with Roasted Tomatoes

adapted from Smitten Kitchen's Pearl Couscous with Olives and Roasted Tomatoes

For roasted tomato dressing
1 1/2 lb Roma tomatoes
2 tsp minced garlic
1/4 cup extra-virgin olive oil
1/4 cup warm water
1 teaspoon fresh lemon juice
1 teaspoon salt
1/4 teaspoon black pepper

For quinoa
2 1/4 cups pearl (Israeli) couscous or quinoa
1 tablespoon olive oil
2 TBSP dried parsley
1 TBSP dried mint
1/2 tsp dried thyme

Roast tomatoes and make dressing:
Preheat oven to 250°F.

Halve tomatoes through stem ends and arrange, cut sides up, in 1 layer in a large shallow (1-inch-deep) baking pan. Roast in middle of oven until tomatoes are slightly shriveled around edges, about 1 hour. Cool in pan on a rack 30 minutes.

Purée with garlic, oil, water, lemon juice, salt, pepper, and tomatoes in a blender until dressing is very smooth.

Make quinoa:

Make quinoa according to package directions in chicken broth. Transfer to a bowl and stir in remaining ingredients, dressing and salt and pepper to taste. Eat and enjoy!

I also had a bit of leftover chicken, which I added. I think pork would taste good in this, too.