Quinoa with Garlicky Vegetables

 

Ingredients

For the Quinoa:
1 cup uncooked quinoa
1.5 cups vegetable stock
1 pinch red pepper

For the Vegetables:
1 tbs oil
3 cloves garlic
1 shallot
1/2 cup vegetable stock
1 bunch kale, chopped
1/2 cup red cabbage, shredded
1 celery stalk, diced
1 green onion, sliced
a handful of cashews, lightly crushed

How to make Quinoa with Garlicky Vegetables

This is a very healthy dish that will make you feel full and satisfied without feeling heavy.  The crunch of the nuts, cabbage, and celery offer a nice contrast to the soft kale and quinoa.  As always, feel free to add more vegetables!

The recipe as shown also includes many ingredients that help cleanse the liver, which, let's face it, we can all use this time of year.

To prepare the quinoa (the only grain that's a complete protein), begin by rinsing the quinoa in warm water using a fine sieve.  Then, in a medium pot, bring the vegetable stock, quinoa, and red pepper to a gentle boil.  Cover, and reduce to a simmer.  Simmer for about 15 minutes, remove from heat, and let sit for 5 minutes before fluffing with a fork.

Quinoa is a very forgiving grain, so if you find that you do not have enough liquid, you can add more without ruining it.

For the vegetables:
In a large skillet/saute pan, heat the oil over medium heat.  Add the minced garlic and shallot and cook for one minute.  Then, add the kale, coating it all in the oil.  Saute for about 2 minutes and then slowly pour in some of the stock. 

Let the kale wilt in the steam.  When the kale is just about done, add the cabbage and the celery.  If needed, add more stock.  Cook for about 4-5 minutes.  (I like my vegetables crunchy, so if you like them soft, feel free to cook longer).

Top the quinoa with the mixture and garnish with the nuts and green onion.  Enjoy!

Kale and Barley Soup

 

Ingredients

2 tbs butter
1 white onion
1 shallot
3 cloves garlic
1/2 tbs curry powder
1 14.5 oz can of diced tomatoes
3 cups vegetable stock
2 cups water
3/4-1 cup pearl barley
3 bay leaves
1 tbs vegetarian worcestershire sauce
2 carrots
1 stalk celery
3 leaves of chopped kale
1 green bell pepper
2 tsp celery salt
1 tsp garlic salt
1 tsp dried Italian seasonings
pepper to taste

How to make Kale and Barley Soup

This is a healthy and rich recipe that can be modified for any vegetable tastes.  I often add cannellini beans for some extra protein.

In a large dutch oven, heat butter over medium heat.  Add diced onion and shallots and saute for about 4 minutes.  Then add the garlic and curry powder and saute for a few minutes more.  Then add the tomatoes in juice, vegetable stock, water, worcestershire sauce, Italian seasonings, bay leaves, celery salt, garlic salt, and pepper and bring to a boil.  Add the barley and reduce to a simmer.  The barley takes a while to cook, so I wait a while to add my vegetables so they don't get soggy.

After about 20 minutes, add the carrot and celery.  Cook until barley is nearly tender.  Then add the bell pepper and kale and cook until all ingredients are thoroughly cooked.

Enjoy!