Mediterranean Kale Quinoa

This is a really healthy dish, and a great way to include some kale in your diet. My husband, who is not a big fan of kale, even likes this meal. I left out the exact ingredient measurements so that you can adapt to your personal preference, but the ingredient combination really works. I always keep some quinoa, veggie stock, and garbanzo beans on hand, so I don’t really have to buy much at the store when I decide to whip this up.Mediterranean Kale Quinoa Mediterranean Kale Quinoa

1.Cook quinoa according to directions on the box or bag, using low-sodium vegetable stock instead of water.

2. Sautee some chopped onion, garlic and orange (or yellow) bell pepper until soft, using olive oil or cooking spray. I like to season the veggies with some cayenne and/or black pepper when they are almost finished cooking.

3.Sautee some kale (see my recipe below).*

4. Warm some garbanzo beans.

5.In a large bowl, combine vegetables and garbanzo beans, spoon mixture over the  quinoa.

6. Top with either plain Greek yogurt (mixed with a little lemon juice) or some Tzatziki sauce.

I like to serve this dish with a mini pita or two. You can also add a little crumbled feta cheese to the recipe, if desired.

*My favorite way to make sautéed kale:

1 lb. fresh kale, rinsed and coarsely chopped

2 Tbsp. extra virgin olive oil

2 cloves fresh garlic, minced or finely sliced

½ cup low-sodium vegetable stock

1Tbsp. red wine vinegar

Warm olive oil in a large pan over medium heat, add garlic and cook until just softened. Increase to high heat, add kale and vegetable stock, cover, cook 5-7 minutes. Remove cover and cook until liquid is absorbed. Toss with red wine vinegar and lightly season with garlic salt, pepper, or your choice of seasonings to taste.

My Favorite Flatbread Pizza

      Flatbread pizzas are one of my favorite things to make for lunch. They are low-calorie, taste amazing, and are packed with healthy veggies. Here’s how I usually make them, but there are lots of different flavor options that are fun to experiment with:

-Preheat oven to 350 degrees.

-Spray baking sheet with zero-cal cooking spray.

-Place the flatbread on the baking sheet. I use FlatOut brand (90-120 cal. My Favorite Flatbread1 My Favorite Flatbread Pizzaper flatbread).

-Spread one wedge of Laughing Cow light cheese (35 cal.) to evenly cover the flatbread.

-Heat 1 tsp. of olive oil in a pan and sautee a mixture of your favorite vegetables until soft, adding some seasoning as you go. I typically use fresh garlic, onion, spinach, broccoli, mushroom, and bell pepper with a vegetable seasoning blend. Hint: If the pan gets dry, use a little of your zero-cal cooking spray.

-Spread the veggies around the flatbread, then top with some low-calorie cheese. I also like to top mine with flaxseeds and halved grape tomatoes before baking.

-Bake for 10-14 minutes, or until flatbread is crispy around the edges.

-Using a pizza cutter, slice into 4 pieces and enjoy!

Other Ideas:  Spoon a little marinara over the flatbread for a more authentic “pizza” flavor. Or, try making a Mexican pizza using jalapenos, cilantro, avocado, vegetarian refried beans, chunky salsa, green chilis, etc. The possibilities are endless!