). In the black enameled pot, I put ½ lb fresh sockeye salmon in a little foil wrap and nestled next to that a ceramic soup mug in which I had 1/3 c quinoa, 1 Tsp each fresh orange and lime juice and 2/3 cup water. I called this “solar quinoa” and it makes 2 servings.
Placed the cooker in the sun at 1:30, and brought in at 4:30. It might not have taken this long to cook, but the extra time was no bother to the final product.
1 C. Kale, ripped into bite size pieces
1 Clementine orange, peeled and chopped up
½ Red Plum, chopped up
5 Grape tomatoes, halved
3 Tsp Walnuts, chopped fine
1 Tbsp Tuscan Italian Dressing (Annie’s Naturals. No added sugar. Yeah!)
1 serving of Solar Quinoa
Add the first 6 ingredients and toss.
Separate the salad, forming a hole in the middle and place in the hole 1 serving of Solar Quinoa.
Rated a 4.25 on Kale Scale.
