Kale Salad with Quinoa

Photo of Kale with Quinoa Salad from Mountain Mama Cooks

I'm excited to share this recipe with you this week because it's such an awesome complete meal.  Dark leafy greens, whole grain protein, anti-oxidants, and plenty of nutrients.  Not to mention, it can be made in advance and then eaten throughout the week.  So easy!!  Feel free to improvise and add other ingredients.  Macadamia nuts can be pricy, raw or even roasted almonds could be used instead.  I definitely love to have the crunch of nuts in my salads and for this one, if you intend to make enough to eat over several days, just add nuts to your serving.  The same goes for avocado.

Kale Salad with Quinoa by Mountain Mama Cooks

Quinoa Stuffed Bell Peppers

These are uncooked and have marinara sauce added on top

Earlier this month Lorri Ann featured this recipe on her Fox 40 Mojo Monday segment.  We also made this recipe at our most recent Make Ahead Meal Session.
You can view the video of that segment here- Heart Healthy Meal For Your Loved One

You can learn to make other great meals like this one at our monthly Make Ahead Meal Sessions.  Space is limited so sign up today! Be sure to click on the Events tab to see the information on an upcoming session.

Quinoa Stuffed Bell Peppers
By Erika Huckaby, adapted from http://damndelicious.net/
This meatless high protein meal is incredibly simple to assemble and leaves plenty of opportunity to adjust to your tastes.  You can increase the heat adding chilies or more chili powder.  Depending on the time of year, you can use fresh cut corn and tomatoes for a fresh and sweet taste.
Ingredients
•    3 cups cooked quinoa
•    1 cup corn kernels
•    1/2 cup canned black beans, drained and rinsed
•    1/2 cup petite diced tomatoes, fresh or canned
•    1/4 cup crumbled feta cheese
•    3 tablespoons chopped fresh cilantro leaves
•    1 teaspoon cumin
•    1 clove garlic, finely chopped
•    1/2 teaspoon chili powder, or more to taste
•    Kosher salt and freshly ground black pepper, to taste
•    6 bell peppers, tops cut, stemmed and seeded

Directions:
1. Preheat oven to 350 degrees F. Line a 9 x 13 baking dish with parchment paper.
2. In a large bowl, combine quinoa, corn, beans, tomatoes, cheese, cilantro, cumin, garlic, and chili powder, salt and pepper, to taste.
3. Spoon the filling each bell pepper cavity. Place on prepared baking dish, cavity side up, and bake until the peppers are tender and the filling is heated through, about 25-30 minutes. Serve!
To make ahead and freeze:  Wrap each cooked and cooled pepper in plastic wrap and then place in a freezer safe bag.  Defrost and warm as needed.  Or, wrap each filled pepper uncooked and place in a freezer bag.  Then you can defrost and cook as written in step 3.

Mediterranean Quinoa Salad

Mediterranean Quinoa Salad
Serves 4
Prep time: 8-10 minutes
Cook time: 10 minutes

1 cup uncooked quinoa, rinsed and drained
1 green bell pepper, diced
1 red bell pepper, diced
10 pitted kalamata olives, quartered
1/4 cup finely chopped red onion
1/4 cup chopped fresh basil
1 tablespoon chopped fresh mint
1 tablespoon chopped fresh parsley
2 tablespoons red wine vinegar
2 teaspoons olive oil
1 teaspoon Dijon mustard
Salt and pepper to taste

1. Place the quinoa in a medium saucepan and add 2 cups of water. Set pan over high heat and bring to a boil. Reduce heat to low, cover and simmer 10 minutes or until all liquid is absorbed.
2. Transfer quinoa to a large bowl and add bell peppers, olives, onions, basil, mint, and parsley. Set aside.
3. In a small bowl, make a dressing by whisking together red wine vinegar, oil, and mustard. Add dressing to quinoa mixture and toss to coat. Season with salt and pepper. Place in an airtight container and refrigerate until ready to use. Salad will last up to 3 days in the refrigerator.

Nutrition info (per 1 1/2 cup serving):

221 calories, 7g fat, 33g carbohydrates, 6g protein, 5g fiber

*Tip: For extra protein, consider adding: cooked garbanzo beans, lentils, walnuts, almonds, cooked chicken, or shrimp.