Monday, January 14, 2013

wholesome bee-lunch and a delicious quinoa recipe

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
serves 4
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

  1. 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.
  2. 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.
  3. 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.

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