A POWERHOUSE lunch that tastes good too!

I always feel healthy after yoga and so for at least a good hour and a half I try to eat clean.  🙂  Today I decided to make a Kale and Quinoa salad.  This salad is filling, good for you and tastes great too. Kale and Quinoa Salad 1 Bunch of Kale (cleaned and de stemmed) 1 cup Quinoa (cooked and cooled) I used Gluten free 1/4 avocado 3 T Extra Virgin Olive Oil (Organic) 2 T Fresh lemon juice 1 t Dijon mustard 1 garlic clove diced salt and pepper to taste Clean and de stem Kale.  Roll Kale leaves and chiffon chop them.  Place chopped kale and about 1/2 cup quinoa in a bowl. In a small bowl mix E.V.O.O., Dijon mustard, lemon juice, garlic, salt and pepper.  Mix well.  Put about 1 T of the dressing on the kale and quinoa mixture.  Top with avocado and chow! I save the extra kale, quinoa, avocado and dressing in separate left over dishes.  I plan on eating this for lunch everyday this week. ENJOY!  Your body will thank you. quin 2

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Gluten-Free Vegan Quinoa Chili?

So I volunteered to make a main dish for my daughter’s teachers’ monthly luncheon/treat. One of the teachers requires gluten-free food, and no one had signed up for that spot. I’ve never cooked gluten-free before, but how hard could it be?

Searching for recipes on Pinterest, I found one for “The Best Ever Quinoa Chili (vegan and gluten-free).” Now I happen to know that another one or two of the teachers are vegetarians, so thought this might kill two birds with one stone. Of course, the gluten-free gal is a full on carnivore, but, hey, one dish can only meet so many needs. And I’ve been meaning to try quinoa.

I was caught by surprise while shopping for ingredients. Had to be choosy on brands of diced tomatoes, for instance. Some had garlic powder, I think, and therefore, gluten. And my grocery did not carry a gluten-free Worcestershire sauce, so I left it out. Bet I could have found it at the health food store, but no time. A few ingredients were pricey: over $5 for the box of quinoa, though it was enough for a double batch. And over $4 for ground chili chipotle, but I’ll use that for other dishes. And, of course, I had to buy organic beans to make sure they were vegetarian.

As I described this experiment to my sister (the gourmand) over the phone, she started laughing. “What’s so funny about quinoa chili?” I demanded.

“I just hope it tastes good,” she worried. “You don’t want to ruin your reputation.”

Ha! I happen to know from experience that hungry people at work enjoy food that arrives, unbidden and free, regardless of how experimental or vegan it might be.

And. . . it was good! Well, I liked it anyway. I used yellow, orange, and red peppers, and, combined with the quinoa, they gave it a great texture that I enjoyed more than ground beef.  And beef production is bad for the planet, anyway. So there. Try it if you dare.

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Thanks to Sarah at Making Thyme for Health for the recipe: http://makingthymeforhealth.com/2013/09/30/best-ever-quinoa-chili-vegan-and-gluten-free/