Greens and Grains Staple Recipes

From Feeding the Whole Family: Recipes for Babies, Young Children and Their Parents, Cooking with Whole Foods
Cynthia Lair
http://www.amazon.com/Feeding-Whole-Family-Recipes-Children/dp/157061525X

Most weeks I make these two salads that are delicious and fulfill my greens and grains requirements pretty easily, because I make enough to last all week, so it’s easy to grab salad when I’m short on things to eat.

Massaged Kale Salad

1 bunch kale

1 tsp sea salt

¼ c diced red onion

⅓ c currants (I used golden raisins, when currants are not in season also be good)

¾  c diced apple

⅓ c sunflower seeds

¼  c olive oil

2 tbsp apple cider vinegar

⅓ c gorgonzola cheese crumbled (I skipped the cheese)

Wash and de-stem kale.  Pat or spin dry.  Roll up and cut into ribbons.  Put kale in large mixing bowl.  Add salt and massage 2 min. Add other chopped ingredients. Dress with oil and vinegar

Toss in cheese.  Keeps several days.

Quinoa Salad

1 c dry quinoa
1 tsp sea salt

1 ¾ c water

½ c chopped carrots

⅓ c minced parsley

¼ c sunflower seeds

Dressing:

3-4 cloves garlic, minced

¼ c freshly squeezed lemon juice

¼ c extra virgin olive oil

1-2 tbsp tamari or shoyu sauce(unfermented soy sauce)

Rinse Quinoa.  Cook quinoa, water and salt – bring to a boil, then reduce heat to low, cover and simmer 15-20 min until all water is absorbed.  Let stand 5-10 min, fluff and dress: add carrots, parsley and sunflower seeds to quinoa.  Combine dressing ingredients and combine.  Serve room temp or chilled.