I've just returned from a wonderful and tasty trip to Hawaii. I had some of the best meals of my life! Lots of seafood, along with many very fresh salads. Here's my rendition of one of the salads I loved. Pineapple makes an appearance, of course, adding special sweetness to this salad.
Ingredients:
1/2 cup quinoa
1 cup water
1/2 cup small chunk pineapple, fresh or canned
1/4 cup crumbled goat cheese
2 cups baby spinach
2 cups kale, large stems removed and chopped
1 Tbs. chopped chives or scallions
1/2 cup chopped cooked beets (about 2 beets)
1/4 cup citrus dressing
Directions:
Rinse the quinoa, then pour into a small saucepan with the cup of water. Bring to a boil, cover and reduce to a simmer. Cook for about 10 minutes, until done. The quinoa will have absorbed all of the water when done, and will have a visible white "ring" around each grain. When done, remove from the heat, but keep the cover on for another minute or two.
While the quinoa cooks, prepare the remainder of the salad. Add the pineapple, cheese, spinach, and kale to a salad bowl. Mix together. Add the quinoa to the salad bowl, then pour the dressing over the salad and toss to combine. Top with the cooked beets.
Serves 4 as a side salad or 2 as a main dish
Stealthy Cooking Tip: Kale is a strong tasting green, and it's loaded with healthy antioxidants. Instead of using all kale in this recipe, I opted to use half kale and half spinach. Spinach is a very sweet, mild green. Mixing the two together makes the taste more palatable to those with tender taste buds. If you know you like the taste of kale, use 4 cups of kale in this recipe. It's delicious either way.
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