Where has November gone? I feel like I was just getting ready for Halloween, and now all around everything getting festive for Christmas. Not complaining, I love, love, love this time of year.
When the lovely ladies of Modellist-ID asked me to create a dish for Thanksgiving, I was excited, but also in denial about how fast it was coming!
If you’re like me and running around so busy from one place to the next, and seeing your calendar start to fill up for all sorts of fun activities over the next month, the last thing that you may feel like doing is planning an elaborate meal or wonder what to bring to a get together.
This quinoa dish will save you some time and stress. It comes together really quickly, it’s not too heavy, and can be made ahead of time. It’s perfect to take to Thanksgiving or any Christmas or winter dinner party. Also good enough to eat for a quick lunch or dinner.
I love that the kale and cranberries bring out the colors of the season. The toasted almonds add a great crunch and the cranberries are tart and slightly sweet, which is a great contrast to any heavier or richer dishes that you may be eating this time of year.
Nutritionally speaking we all know that kale is quite the nutritional powerhouse. Cranberries are loaded with Vitamin C, antioxidants, fiber, and manganese. Almonds add a small amount of Vitamin E and healthy fats. Of course quinoa is known for it’s high protein content and all of its amino acids. Put it all together this dish packs a healthy punch for the Holidays, that will keep your figure, skin, and hair looking amazing!!
- 1 cup quinoa, uncooked
- Olive oil, just for cooking
- 1 shallot or small chunk red onion
- 2-3 cups kale, destemmed and torn into small pieces
- ⅓ cup dried cranberries
- ¼ cup sliced or slivered almonds, preferably toasted
- ¼ cup fennel
- juice of 1 lemon
- Minced fresh Italian parsley (optional)
- Boil 2 cups water in a small saucepan, and add quinoa. Cover and cook 12-15 minutes, until all of the liquid is absorbed.
- Add a small amount of olive oil to a skillet and over medium heat cook onion or shallot until slightly soft. Add kale. Continue to cook stirring frequently until kale is wilted and dark green.
- Combine quinoa and kale together in a bowl. Add cranberries, almonds, and fennel. Toss gently and then add lemon juice and parsley, if using. Stir to combine.
- Can be served at room temperature or chilled.