There was enough relief from the hot weather to actually use the cook top and oven. This dish was a side to some fresh wild salmon. Very tasty, and surprisingly easy to make.
Cook quinoa
3/4 cup dry organic tricolor quinoa from Bob's Red Mill
1.5 cups water
1 Tbsp white wine
Bring water/wine to boil. Put in quinoa. Return to boil. Let simmer 3 minutes. Then turn off the heat, cover the pan, and leave it on the burner. Check it in about 20 minutes. Quinoa done. Perfectly!
Prepare onion
1/3 cup onion, chopped up.
1/2 tsp olive oil
Put the onion and oil in a microwave bowl. Cover. Cook on high 1 minute.
Prepare Kale
2 cups kale - rip to bite size pieces.
1/3 cup - broccoli slaw
Microwave on high 1 minute
Put it all together
Get a microwave bowl large enough for all of the above.
Put 1 tsp balsamic vinegar and 1 Tbsp olive oil in the bottom of bowl.
Add kale, quinoa and onion.
Add 1 tsp ground black pepper Mix it all up.
Add 35+ pistachios (shelled)
Heat the mixture in microwave 1.5 minutes.
Mix, again, and serve.
Makes 2 servings (really could make 4, but for me, it's 2).
Rated a 4.70 on the Kale Scale
