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Christmas Style Quinoa

=Makes 2 Servings=

Ingredients for the Salad~

2 Cups Spinach

1 Cup Quinoa (already cooked)

1/2 Cup Pomegranate Seeds

Directions for the Salad~

Put the spinach into a food processor and process until chopped up

Mix together the quinoa, spinach, and pomegranate seeds

Stir in the vinaigrette (recipe below)

Ingredients & Directions for the Vinaigrette~

1 Tbsp Olive Oil

1/2 Tbsp Balsamic Vinegar

1/2 Tbsp Honey

>Mix all three together until combined


Lemon Parmesan Kale Salad


**Easy to make and made every week, family favorite!**

=Makes about 6 servings per bunch of kale=


1 Bunch Kale (chop off stem and cut into bite sized strips)

1 Lemon (squeezed)

Olive Oil (enough to coat the amount of kale chopped up) [usually a few tbsp’s]

Shredded Parmesan Cheese (enough to sprinkle throughout the bowl of kale) [I usually use about 1/2 Cup to 3/4 Cup of shaved parmesan reggiano)

Salt & Pepper


Cut the kale stem off and then chop the kale into bite sized strips.  Wash the kale thoroughly.  Put kale into a bowl that allows easy mixing.

Drizzle the olive oil onto the kale, enough to perfectly coat all the kale.

Add some lemon juice, depending on how strong of a lemon taste you want.

Sprinkle in the parmesan cheese until all the kale strips have some on it.

Sprinkle on some salt and pepper to taste.

Basil Garlic Tomato Quinoa Salad

**Most favorite quinoa recipe everrrr**

**Plan ahead because you need to cook the quinoa and let it cool which may take a few hours**

=Makes about 6 servings=


3/4 Cup Quinoa (rinsed and drained)

1.5 Cups Water (vegetable broth makes the quinoa more tasty and can replace the water)

4 Cups Cherry Tomatoes (Assorted colors) (chopped in half)

1 Cup Basil (torn)

1-2 Cloves Garlic (very finely grated) [Mincing it is okay but it is more flavorful if you grate the garlic)

1.5 Tbsp Balsamic Vinegar

3 Tbsp Olive Oil

Sea Salt and Freshly Ground Black Pepper


Place the quinoa in a small saucepan with the water (or vegetable broth).  Let it come to a boil, then reduce the heat, cover the saucepan and let it simmer until all the water is absorbed (usually around 10 minutes, but check the quinoa often towards the end because it burns fast).  Remove it from the heat and cool completely (put it in the fridge after it reaches room temperature)

While the quinoa is cooling, you can cut the tomates in half, prepare the basil, and prepare the salad dressing (mix the olive oil and balsamic vinegar together).

When the quinoa is chilled.  Add in the tomatoes and basil.  Then grate the garlic into the bowl and mix everything together.

Lastly, add in the dressing and sprinkle with salt and pepper.  Mix well.