I didn’t realize until just now as I’m writing this post that my dinner Saturday night was composed of some of my favorite foods. I just remember really enjoying that meal and obviously that is one of the reasons why.
I also seem to have problems eating my favorite foods. Because I love them so much, I have a tendency to save them for when I ‘really’ want them. I want to make them special and not just everyday foods. This is a huge issue with quinoa. It also doesn’t help that it’s not on the shelf of every grocery store out there so I feel like I have to make my supply stretch (or just make ‘special’ trips to Trader Joe’s). I also experimented with it a bit this time and while I love quinoa plain, adding balsamic vinegar is also a nice touch.
Also the eggplant I have in the freezer is so delicious and easy to make (read- heat up) that I could probably eat it for a whole week straight and still not get sick of it, but I do need a little variety in my diet.
And I think I’ve talked about my ever-lasting love for kale already.
So after a long day of shopping on top of a cold, I took a little rest (not quite a nap) and dreamed up this creation. And it was the perfect meal for an excellent day.
Balsamic Quinoa with Kale
3/4 cup of water
1/4 cup balsamic vinegar
1/2 cup quinoa
1-2 stems of kale
Bring water and vinegar to a boil together in a pot. Add in quinoa and let simmer until the liquid is absorbed and the quinoa is transparent in the center with a ring on the outside (about 15 minutes).
While quinoa is cooking, heat a dash of olive oil in a small pan on medium heat. Rinse kale and break into medium-sized pieces. Add to pan and keep an eye on it to prevent burning but let it get nice and green. Sprinkle with salt when done.