Hi!!! I’m baaaaaack! to school that is! 📚
Except for I took the second and third days of school (meetings) off to go to Lindsay Ostrom’s Pinch of Yum photography workshop in Minneapolis, Minnesota and I learned so much! And met a ton of super cool bloggie types that loooove food! HA! 📷
So, I haven’t started into hard core Teacher Back-to-School Depression Syndrome (TBSDS). Yet. It’s year number 25 of school teaching, people. I know it’s coming. But I’ve got to face it head-on. I’ve got to prepare for it, like it’s an attack and my first defense is kale. And I don’t want to spend all day on my kale dish, either.
This feel-great food is at the top of my list for keeping my energy level up, my attitude on target and my dark circles less, well, dark (except for my black eye) (that’s an interesting story-remind me to tell you sometime) and my hair intact (instead of being pulled out by the roots and saving me from being a baldie).
Also, add some toasted pine nuts, for some protein and stick-to-itiveness, so you’re not, say, ravenous right in the middle of like science or tech, or helping some lost soul and then your hungry gut goes Grrrrrrr and this little kid goes, “Mrs. Turner, are you hungry? I just heard your belly growl.” And since you’re already nuts, why not eat some?
I toasted the pine nuts in my dry Griswold cast iron skillet #9 for about 3 minutes, then I sautéed the kale around, in some EVOO, just long enough to wilt it a bit.
Finally, I diced up some awesome fresh orange tomato because, Hello? Are tomatoes not, like, perfect right now? and sweet red pepper, ripped up some fresh mozzarella and topped my quinoa with a strip of each.
I also reduced some local honey and balsamic vinegar on the stove, for about 5 minutes, until thick and syrupy and drizzled the salad. The balsamic reduction smells and tastes just about perfect and that honey – it’s just the pop of sweetness and flavor that the salad needs. Plus, local honey helps with allergies and is an awesome for an afternoon boost of energy. Top the whole salad with a nice pour of EVOO and fresh cracked pepper.
No time to reduce the balsamic and honey? Just use them straight. I also substitute rice, mixed grains or even pasta for the quinoa in this recipe. All perfect and absolutely delicious.
Perfect as a side, for lunch or even as leftovers, this Quinoa Kale Caprese Power Salad is exactly what you need to make it to Friday. Afternoon. With energy left for the WEEKEND>>>
****Share Share Share**** And post your quinoa salad pics – or leftovers! And let me know what you think about the recipe. Hashtag #fourmileridge! Thanks!!!
Quinoa Kale Caprese Power Salad
<<<<<<Super healthy and loaded with ingredients that provide the body with energy and nutrition, the salad is topped with a balsamic vinegar and honey reduction that adds a huge boost of flavor! Avoid TBSDS and have enough energy to last for the weekend. Naps. Not. Needed..>>>>>
- organic quinoa, rinsed and drained - 1 cup
- water - 2 cups
- toasted pine nuts - 1/2 cup, lightly packed
- diced tomatoes - 1 cup
- diced red, green or orange peppers - 1 cup
- chopped fresh kale - 2 cups, lightly packed
- fresh mozzarella - 1/2 torn into bite-size pieces
- Balsamic reduction
- balsamic vinegar - 1/2 cup
- local honey - 4 - 5 Tbsp
- Bring the quinoa and water to a boil in a medium sauce pan, reduce heat, cover and cook on low for 15 minutes.
- While the quinoa is cooking, chop the other veggies, toast the pine nuts, sauté the kale and tear up the mozz.
- Bring the honey and balsamic to a simmer, stirring occasionally. When it starts to thicken, only cook for about one more minute. The reduction comes together quickly.
- Allow the quinoa to cool, then mix in some of the pine nuts and kale.
- Mound the quinoa into 4 bowls, then top with stripes of cheese, fruit and veggies and a drizzle of balsamic vinegar reduction, a drizzle of EVOO, and fresh cracked pepper.