Asian Quinoa Salad

Most of the time when we serve quinoa it is served warm, but it is also great cold. Whip up this light salad and serve it as part of your next picnic or spring or summer party.

What You’ll Need…

1 Cup Quinoa (Dry)

2 Cups Water

1 Tablespoon Olive Oil

1 Bell Pepper (Small Dice)

1 Can Mandarin Oranges (Drained)

¼ Cup Bulgogi Sauce  

¼ Cup Vidalia Onion Dressing

Measure out 1 cup of quinoa and add it to a hot sauce pan containing the tablespoon of oil. Allow the quinoa to toast for about two minutes. Add the water to the quinoa, turn the heat down to medium, stir and allow it to cook. Stir occasionally.

Once the quinoa is fluffy and all of the water has cooked out turn off the heat and all the quinoa to cool.

While the quinoa is cooling dice the pepper and drain the oranges.  

Carefully combined all of the ingredients and allow to chill in the refrigerator for at least 20 minutes.

Serve and enjoy! 

Tofu Scramble

Looking for a new way to prepare tofu? How about combining it with a scramble for a great breakfast or breakfast for dinner.

What You’ll Need…

6 Eggs

1 16oz Package Extra Firm Tofu (Cut into small bit-sized cubes)

1 Bell Pepper (Small dice)

½ Medium Onion (Small Dice)

2-3 Leaves Kale (Removed from stems and chopped) [Optional]

½ Cup Corn [Optional]

½ Cup Grated Cheese [Optional]

1 Tablespoon Olive Oil

Pepper (To taste)

Garlic Salt (To taste)

For this recipe it is not necessary to press the tofu, but you can press it is you so choose.

Once the pepper and onion have been chopped add the olive oil to a skillet and allow it to heat up. Once the oil has warmed add the peppers and onions and allow them to cook. Once the vegetables are almost soft add the kale and allow it to wilt. Stir occasionally.

Once the kale has wilted add the frozen corn and allow it to begin to cook. Once the corn is thawed add the tofu and allow it to heat through. While the tofu and corn are cooking prepare the eggs.

Crack the eggs into a small bowl, add the pepper and garlic, and lightly beat.

Add the eggs to the skillet and using a wooden spoon “stir” the eggs until almost cooked. At this point add the cheese and allow the eggs to finish cooking and the cheese to melt.

Serve, perhaps with ketchup, and enjoy!

Grilled Kale

Kale chips are delicious, but sometimes the prep work required makes us turn to another vegetable instead. If you’re looking to try kale in another delicious way and have plans to fire up the grill, this is the recipe for you.

What You’ll Need…

1 Bunch Kale (Whole, on stem)

1 Tablespoon Olive Oil

Salt (To taste)

Pepper (To taste)

Additional Spices (Optional, to taste)

Place the washed whole kale leaves in a mixing bowl and drizzle with oil and sprinkle on the spices. Toss the kale with the oil and spices using your hands until the kale is lightly coated.

Just before you are ready to eat, take the kale out to the grill. Place the kale directly onto the grill and allow it to cook for 2 ½ minutes on one side before turning the leaves and allowing them to cook for an additional 2 ½ minutes. Keep an eye on the kale, it may cook more quickly – cook time depends on grill temperature.

Remove the kale from the grill and enjoy.