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

Easy Marinara Sauce

I’m a lover of tomatoes. Fresh, sauteed, roasted, blended, juiced, it doesn’t matter, I will eat them any way. So creating my own Marinara seemed like the obvious next step… right? But actually, that’s not what inspired this delicious recipe. It started out as a dare (or challenge) from my brother-in-law.

I enjoy making spaghetti and most of the time I use pre-made sauce. I know, scandalous. On one particular dinner occasion, my brother-in-law took great pleasure in teasing me; how dare I use spaghetti sauce from a jar? (FYI: Classico’s gluten-free Marinara, rocks). I decided it was time to work on a simple, homemade Marinara. And this delight was born.

Both, light and fresh, this Marinara if full of flavor. I especially love the brightness that the fresh lemon brings. Incredibly easy, fast and tasty, I hope you enjoy!


Easy Marinara Sauce (vegan)
by Laura Friendly
start to finish: 20 minutes
makes: about 4 cups

• 2 14oz. cans roasted tomatoes (or you can roast your own tomatoes)
• 10 cloves roasted garlic (more or less to taste — if using fresh garlic, use 1 to 2 cloves)
• 4 tbsp olive oil
• 4 tbsp red wine (one that tastes good)
• 4 tbsp lemon juice
• zest of 1 lemon, optional
• 1 to 2 tsp of fresh rosemary or basil or thyme (or a blend of all three)
• ½ tsp crushed red pepper flakes
• salt and pepper to taste

In a food processor, or blender, combine tomatoes, garlic, olive oil, red wine, lemon juice, lemon zest, herbs and red pepper flakes. Blend together well. Season with salt and pepper.

Transfer mixture to medium size saucepan and heat over medium heat, bringing to a gentle simmer, for about 15 minutes.

Toss with gluten-free pasta and enjoy!

You can also see this recipe on HelloGiggles!