In celebration of National Nutrition Month, Chef John Bieloh presents this delicious, nutritious recipe:
Quinoa, Kale and Sun-dried Tomatoes
A delicious accompaniment to simply grilled fish or chicken.
Makes 4 servings.
1 box quinoa
4 tablespoons olive oil
1 shallot, mince (any onion works, but shallots are a bit milder)
1 cup sun-dried tomatoes, cut into strips (julienned)
1 cup mushrooms, sliced
2 cups kale, chopped (may use spinach, chard or another leafy green, if preferred)
1 tablespoon garlic, minced
2 ounces wine (red, white or blush – anything works here)
4 ounces chicken or vegetable stock
Salt and pepper, to taste
Cook quinoa according to package instructions; set aside.
Heat oil in a large skillet over medium heat. Add shallots, tomatoes, mushrooms and kale and saute 5-6 minutes. Add minced garlic and toss. Next, add wine and stock; cook, uncovered, over medium-high heat until liquid reduces a bit and kale softens. Season with salt, pepper and a squeeze of lemon.
Serve vegetable mixture over quinoa. The whole cooking process should take about 10 minutes.
Chef Bieloh leads the culinary arts instruction provided through Family & Children’s Services’ Women in Recovery (WIR) program. All WIR participants learn about nutrition and basic meal preparation; women interested in a career in the culinary field have the option to complete advanced training in our on-site, professional kitchen.