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Featured Recipe

Roasted Vegetable Bruschetta

This weekend I roasted a pan full of fresh veggies for a stuffed shell recipe I was working on.  They not only looked, but tasted so wonderful I thought, why not enjoy them as a topping on bruschetta!  Voila ~ here you go.


Southwestern Kale and Quinoa Salad

"A Southwestern salad packed with rich flavors and nutrition!"


INGREDIENTS:
1/4 cup olive oil
1/2 lime
Sea salt
8 cups kale, ribs removed and coarsely chopped
2 cups black beans, drained
2 cups fresh corn, sliced off the cob (or 2 cups canned corn drained)
1 cup red onion, chopped
1 cup cilantro
1/4 cup green onion, chopped
2 cups cooked quinoa, (about 1 1/2 cups dry)

PREPARATION:

1.     In a small bowl combine olive oil and juice of 1/2 lime.  Sea salt to taste.

2.     In a large bowl combine kale and dressing.  Toss to coat well.  (It’s best to let sit for 15 minutes.)

3.     Add black beans, corn, onion, cilantro and green onion.  Toss well to mix all ingredients.

4.     Add the quinoa; toss again.

5.     Serve and enjoy!

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