by Penny Powell
I was intrigued by the name “Quinoa” (pronounced “keen-wa”) from the first time I heard it. Today, this name — which means “the mother grain” — still pleases my ears…and my taste buds, too!
High in iron, Quinoa is known to be “a staple of the ancient Incas” and “has a distinctive flavor and fluffy texture,” Arrowhead Mills writes on the front of the “Organic Quinoa” package it manufactures. “It makes a tasty choice for casseroles, pilafs and even salads when cooked,” this company explains.
A mixture of Quinoa and Kale has become one of my new, favorite dishes. I find that the combinations I enjoy most at home often turn out to be ones created from no recipe at all — but rather from a food picture that suddenly appears in my mind based on what I have available at the time.
So, when I remembered that I had Quinoa in my pantry AND Kale in my fridge,mI immediately visualized a pretty green and white mixture on my plate. Then, I set out to make this dish a reality, flavoring it with spices — including a handful or so of Spicy Miso Kale Chips made by New York Naturals.
First, I cooked the Quinoa according to the simple instructions on the package (the brand mentioned above that I got from Publix). When most of the water it was cooking in was absorbed, I stirred in about a cup or more of fresh chopped kale. To season it, I added a selection of seasonings from my spice cabinet, such as Sea Salt, Black Pepper, Garlic Powder, Onion Powder, etc. I also added a good handful or so of the crumbs from the flavorful Spicy Miso Kale Chips mentioned above. Additionally, I included approximately a tablespoon of the Raw and Organic Coconut Butter made by Artisana (sold at Life’s Journey Wellness Center).
Not only did I enjoy the taste of this pretty combination, but the overall texture was so lovely, too! Thankfully, it was a really healthy dish, because I kept going back for more! 🙂 In fact, I’m off to make another pot of it right now!
Have a healthy and happy weekend! Maybe you’ll add a little Quinoa to it, too!