Wholesome Lunch: Baby Kale Salad with Tuna & Cannellini Beans, Quinoa with Pistachios & Parsley
Toss four cups of baby kale with a champagne vinaigrette, add half a can of tuna (2.5 oz) and 3/4 cup cannellini beans. For inspiration go here!
We are WILD about this tuna! The best canned tuna I've ever had!
Quinoa with Parsley & Pistachios
source: Bon Appetit January Issue 2013
1 tablespoon extra virgin olive oil
1 medium shallot, finely chopped
1 cup quinoa, rinsed well
Kosher salt and pepper
1 1/2 cups low sodium chicken broth
1/4 cup raw, unsalted, pistachios, chopped
3 tablespoons flat leaf parsley, chopped
- Heat olive oil in a medium saucepan over medium heat. Add shallots, salt and pepper and saute until shallots soften, about 5 minutes. Add quinoa and cook, stirring often, until quinoa begins to toast and has a nutty aroma.
- Add chicken broth and bring to a boil. Give a quick stir, reduce heat to low, cover, and cook for 15-20 minutes. Remove from heat and fluff with a fork. Let stand for 5 minutes.
- Mix in pistachios and parsley into quinoa. Season with salt and pepper. Serve heated as a side for dinner or at room temperature along side a nice salad for lunch.