Red Quinoa and Kale

It’s Friday and it’s time to eat!

We’ve had several guests in our home this summer and they have all commented on how much Derek and I enjoy our food.  Sadly, traditions around food are changing.  Families eat at different times and when they do eat the television is on and everyone has a smart phone in hand.  Being in a place that is “technologically behind” has been nice in this way.  We especially love our food because it’s locally grown and organic.  Eating what’s in season is awesome and having the time to do “slow food” has been the way best way for us.

Don’t let meal times become one more thing on your to-do list.

Take time to cook with love, sit down, and enjoy the flavors in front of you.  Gather those you love around the table.  Turn off the cell phones and tune into the moment.

Today’s photo and recipe are from TasteFood.

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Red Quinoa and Kale

Ingredients:

1 1/2 cups red quinoa

2 1/4 cups chicken stock

2 teaspoons salt, divided

1/4 cup fresh lemon juice

1 tablespoon extra-virgin olive oil

1 small red bell pepper, stemmed and seeded, diced

1 jalapeno pepper, stemmed and seeded, finely diced

1 large garlic clove

1/2 cup chopped red onion

1/2 cup chopped parsley

1 teaspoon cumin

1 teaspoon Tabasco or hot sauce

1 bunch Tuscan (Lacinato) kale, tough ribs removed, chopped

Directions:

Bring quinoa, stock and 1 teaspoon salt to a boil in a medium saucepan over high heat. Cover and reduce to heat to low. Simmer until liquid is absorbed and quinoa grains sprout, about 20 minutes. Remove from heat. Add lemon juice and olive oil and toss to coat. Cool slightly. Add remaining ingredients, except for the kale, and toss to combine. Stir in the kale. Taste for seasoning. Serve warm or at room temperature.

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“Food is our common ground, a universal experience.”
~James Beard

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