1

Citrus Kale and Quinoa

In spite of many people already feeling Fall, we are still enjoying summer. As a matter of fact, part of July and August were so overcast here that we thought that this year we would not have summer at all…luckily, summer is finally here at the South Bay. We have been spending a lot of time walking at the beach and enjoying the weather…with that being said, I am still in the mood for salad.

This is the first time that I made salad with kale. I usually make kale chips or add to soup….after seeing so many kale salads,  I decided to  eat it raw, and I felt in love with it, although I must admit that my husband did not care much for it. He is a little biased because he never liked kale and after baking loads and loads of kale chips he finally started to accept them…maybe after more batches of kale salad, he will acquire the taste for it…

Since kale is kind of chewy, I decided to add quinoa so the texture of the  kale could be masked by the soft and nutty flavor of quinoa. And citrus dressing was a natural way to break the bitterness of the kale…

Ingredients:

1 bunch of kale, I used the curly ones
5 to 6 tablespoon orange champagne muscat vinegar, I used the one from Trade Joe’s
½ red quinoa (or regular quinoa)
2 tablespoons olive oil
Dry cranberry to taste
Salt and pepper to taste
1 can of Mandarin oranges
Roasted sliced almond

Method:

Cook the quinoa according to the instruction on the package. Once cooked, let it cool and place in the refrigerator for approximately 1 to 2 hours.

In the meantime, remove the kale leaves from the ribs and torn the leaves into small pieces (1/2 inch). Wash thoroughly and spin it dry.

In a bowl, add the orange champagne muscat vinegar and using your hands, gently squeeze the kale leaves until tilted. Place in the refrigerator for 15 to 30 minutes.

Remove the kale leaves from the refrigerator and add all the ingredients but the toasted sliced almond and Mandarin oranges.

Mix until all the ingredients are well mixed.

Place in serving bowl and sprinkle with the toasted almond and Mandarin oranges.

If you enjoy this simple and quick recipe of kale salad you might want to check on Kale Chip or Quinoa Salad with Mint recipe.

Did you know that kale is super rich in vitamin K? Vitamin K is crucial for the body function but one has to be cautious since too much vitamin K can interfere with some anticoagulant medications. Moreover, kale contains oxalate which affects the absorption of calcium, therefore avoid eating calcium rich food with kale.

Thank you for stopping by Simple Recipes [dot] Me and have a great week!




Navy Bean and Barley Soup with Sausage and Kale

This is a very hearty soup, especially during the cold weather that we are experiencing. Yes, even here in Southern California, as a matter of fact, this week we are expecting cold weather with possibility of rain. This soup is a complete meal and it is very comforting. I use the pressure cooker to cook the beans and barley after soaking them overnight.  Therefore, the cooking time is very short, making it very simple and a great weekday dinner.

Ingredients:

1 ½ cup navy bean
½ cup barley
1 bay leave
½ tablespoon olive oil

1 can low sodium, low fat chicken broth
½ tablespoon olive oil
1 small onion chopped
3 stalks celery
3 medium carrots
2 large Kielbasa smoked sausage
Kale to taste

Sal and pepper to taste

Method:

Wash and soak the navy bean and barley in water overnight. Place the navy bean and barley in the pressure cooker with 3 to 4 cups of water, bay leave and ½ tablespoon olive oil. Cook in high heat until the pressure starts, then turn to low and let it cook for 10 minutes.

In the meantime, sauté the onion with ½ tablespoon olive oil, add the sausage, the carrot and then the celery.

Add the sausage with the celery and carrot to the cooked navy bean, add chicken broth, salt and pepper to taste, cook for another 2 to 3 minutes.

Add the kale and let it cook for 1 minute. Remove from the heat and serve hot.

Did you know that barley has high content of fiber? The soluble fiber from barley reduces coronary heart disease and the risk of type 2 diabetes as well as colon cancer.

Thank you for visiting Simple Recipes…have a colorful week!