Quinoa and Kale

I posted this dish today and I had someone ask for the recipe so I thought that I would share. First of all, I got back from the Comox Valley yesterday and had a great time. The mountains up there are gorgeous and although everyone considers it out of the way, that's probably why it's so beautiful up there. They were such amazing hosts to me - putting me up in a hotel, taking me out for lunch. A big thank you to all the girls up in the Comox Valley who attended the clinic and even supported me by buying a T-shirt! A big THANK YOU to Vikes alumni, Moira Ashlee, who organized the whole thing! They did some amazing advertising too, including an article in the their local paper. You can click the image with the article to see the whole article. It was all very well organized and I was impressed with the interest level and athleticism of the majority of the girls. 

Quinoa & Roasted Corn (bottom right in image)
(adapted from"Favourite Brand Name Vegetarian 3 books in 1")

1 cup uncooked quinoa
1 cups water
1/4 tsp Salt

4 ears corn or 2 cups frozen corn
1/4 cup plus 1 Tbsp vegetable oil, divided
1 cup chopped onions (they recommend green, i used normal ones)
1 cup quartered grape or plum tomatoes (i used cherry tomatoes)
1 cup canned black beans, rinsed & drained

1/4 tsp grated lime peel
Juice of 1 lime (about 2 Tbsp)
1/4 tsp sugar
1/4 tsp ground cumin
1/4 tsp black pepper

1. Strain quinoa in cold running water and then transfer to saucepan. Add water and 1/2 tsp salt. Bring to a boil over high heat and then reduce heat, cover and let simmer about 15-18minutes. Fluff with a fork.
2. Remove husks and silk from corn, cut kernels off cobs. Heat 1/4 cup oil in large skilled on medium-high heat and add corn. Cook 10-12 minutes. (Sautee onions if you used normal yellow onions). Add some salt and then add corn/onions to quinoa in a bowl. Mix in chopped tomatoes and the black beans.
3. Combine lime peel, lime juice, sugar, cumin and pepper in a small bowl. Whisk remaining 1Tbsp of oil until blended. Drizzle over quinoa mixture and serve warm or chilled.

Ali's Kale Salad
You can really do anything with this salad based on what you have in the fridge. Today salad included:
- Organic Red/Purple Kale and Green Kale
- Cucumbers
- Cherry Tomatoes
- Craisins
- Yellow Pepper
- Canned chick peas
- Fresh Italian Parsley
- Celery
- Carrots

For the Kale: Bring a pot of water to a boil. Chop the Kale ONCE in half and then put in the boiling hot water for 2-3 minuts. Have an ice bath (or just cold tap water) ready in a big bowl. Once the kale is blanched, use tongs to put the kale straight into the ice bath. Use your hands to stir it around and then ring out the water. Chop up the kale into smaller pieces. Add all your other vegetables cut to small bite sized pieces to the bowl with the kale. The one ingredient that I didn't use today that I always love in my salad is Beets! Yum! Add those if you have them! And then top with sunflower or pumpkin seeds (un-salted, not roasted). Add a balsamic vinaigrette or your favourite dressing and eat away! Kale is so yummy and good for you! I hope you enjoy it! Remember you can add any combo of vegetables that you like! Don't forget the chickpeas though - they are a great source of protein!