Kale and Walnut Quinoa

Catching up from the weekend?

• Saturday I went to the 2nd Annual Mac & Cheese Bowl
• Sunday I ran the freezing Mohawk Hudson River Winter Marathon Relay!

Happy Monday! Today I am enjoying my day off for President’s Day. Actually, I have to spend most of the day studying for my first Nutrition exam! How fun!

Last night I was so sore and tired from the Marathon Relay I felt like I had just climbed a mountain in sub degree temperatures! It is really strange how your body adapts to certain conditions. Yesterday’s weather was not my ideal running conditions, but I pushed through it! It was actually the first race I didn’t feel like running, but I’m so glad I finished it. 🙂

Anyway, this morning I went to the gym to wake my legs up and spent 30 minutes of crosstraining on the Arc Trainer. I came home and decided to make up a healthy recipe of my own by throwing some ingredients together (this never happens).

I introduce to you Kale and Walnut Quinoa!

Ingredients

• 2 cups of fat free vegetable broth
• 1 cup of organic quinoa
• 1 and 1/2 cups of kale, washed and stems removed
• 1 TBSP of olive oil
• 1 clove of minced garlic
• 1 TBSP of chopped shallot
• 1 handful of chopped walnuts
• Pepper to taste
• Salad seasoning to taste

Instructions

1. Bring 2 cups of vegetable broth to boil in medium sauce pan
2. Add 1 cup of quinoa and bring back to a boil
3. Cover, and cook over medium heat for 12 minutes or until quinoa absorbs broth
4. While quinoa is cooking, sauté kale on medium heat with 1 clove minced garlic, chopped shallot and olive oil until kale is tender (about 10 minutes)
5. Remove quinoa from heat, and let stand for 15 minutes
6. Add kale and walnuts to quinoa, and toss until thoroughly combined
7. Enjoy! Can be served warm or cold. Makes about 4 servings

Enjoy your President’s Day!