Kale Quinoa Pistachio Saute with Basalmic Vinegar

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

Kale Saute with Pistachios

Catching up. Had this in February. It was pretty good! The picture was before the pistachios were sprinkled on the top.


Saute
2 tsp olive oil
1 tsp Shiba's Popping Seeds
1/3 cup onion, chopped

Add and continue saute
1 plum, cut up
10 castelvetrano olives, halved
1/2 tsp Ras el Hanout spice

Add, cover and wilt
1+ cup Kale, ripped to bite size pieces
1 oz white wine

Top with 2 Tbsp pistachios

Rated a 4.45 on the Kale Scale.