Quinoa & Kale

What’s the perfect side dish, that you can make ahead of time, refrigerate overnight, reheat the next day, and still tastes great? That was my challenge this weekend. My family was having an Easter cook-out, and I needed to make a dish-to-pass. Something that would travel well and require little tweaking.

I’ve been thinking about a warm, quinoa salad, for sometime now. I cannot say enough great things about quinoa. Not only is it gluten-free, it's also a complete protein, contains all 9 essential amino acids, and is full of calcium. It looks like a grain, cooks like rice, but it has a unique nutty flavor all its own. Plus, it’s fun to say. ;)

This dish is full of good things: quinoa, fresh kale, fresh lemon, onion, capers and a little bacon. Yummy, healthy and flavorful. I hope you LOVE it, as much as I do.


Quinoa & Kale
by Laura Friendly
start to finish: about 25 minutes
makes: about 8 cups

• 4 cups cooked quinoa (about 1⅓ cups dried quinoa)
• 4 tbsp olive oil
• about 20 stems of kale, cleaned, stems removed, chopped (also chop up stems and set aside)
• 1 large white onion, diced
• 10 (or more) roasted garlic cloves, minced (or 3 to 5 fresh garlic cloves)
• 4 pieces cooked gluten & dairy-free bacon, finely chopped
• 3 tbsp capers

• ⅓ cup white wine
• 4 to 6 tbsp fresh lemon juice (or to taste)
• salt and pepper to taste
• zest of 1 lemon

Cook quinoa according to instructions. Set aside and allow to cool.

In a large saute pan, over medium-high heat, add olive oil, kale stems, onion, garlic, bacon and capers. Cook for about 5 minutes until onions are soft and transparent. Add in kale leaves, white wine and lemon juice. Mixing continually, cook until kale is slightly wilted, about 5 minutes. Season with salt & pepper.

Remove pan from heat and mix in cooked quinoa, toss well. Season with additional olive oil, lemon juice and salt & pepper (if desired). Before serving, top with freshly grated lemon zest.

See this recipe on HelloGiggles.com

Watermelon and Bacon Salad

I love to read. Anything and everything. Because of this, I finally decided the time had come to get a few girls together to start a book-club. :) Our first gathering was this past Sunday at my apartment, and as any good host, food and beverages must be a part of the event.

One of the dishes I decided to make was a Watermelon and Bacon Salad. I know the combination may sound a little strange, but have no fear, it is amazing! This is one of those salty-sweet combinations that create the perfect bite, especially when the weather is nearing 90 degrees. Easy to make, simple and delicious. I hope you enjoy!

Serves 4 to 6
start to finish: 25 minutes

2 tbsp fresh lemon juice
2 tbsp gluten-free balsamic vinegar
2 tbsp agave nectar
2 tbsp olive oil
1 scallion, minced
3 to 5 springs parsley, stems removed and minced
salt & pepper to taste
6 to 8 cups watermelon, cut into 1 inch chunks
7 stripes gluten-free bacon, diced
¼ cup pine nuts, lightly toasted
½ cup goat feta cheese, optional (you can also sub shredded non-dairy cheese)

In a small bowl, whisk together lemon juice, vinegar, agave, olive oil, onion, parsley and salt & pepper. Set aside.

Fry bacon in a nonstick saute pan for about 8 minutes, until crisp. Remove to a plate covered in paper towel and allow to cool. Once cool finely dice bacon. note: to make this dish faster you can also use precooked bacon

In a second nonstick saute pan, put the pine nuts in it (without oil) and turn the heat to medium. Shake the pan every 30 seconds and toss the pine nuts. When they are fragrant and lightly browned, turn the heat off and remove the pine nuts to a plate and allow to cool.

Place the watermelon into a large serving bowl and pour the liquid mixture over it, tossing lightly. Top with toasted pine nuts, bacon and feta cheese. Serve immediately.