in the kitchen

in the kitchen

Friday, June 7, 2013

Quinoa with Charred Kale and Peppers

Quinoa, kale, red peppers, purple onion, black beans all with a splash of lemon vinaigrette is so tasty that the health aspects are almost beside the point. Great served slightly warm, room temperature or chilled. A colorful, dynamic side for any grilled entree or serve as a main dish for lunch.
Quinoa with Charred Kale and Peppers
6 large kale leaves
1 large red bell pepper
1 tablespoon olive oil
1 1/2 cup cooked quinoa
1/2 cup cooked black beans
1/3 cup diced purple onion
Lemon Mustard Vinaigrette
Turn on grill to medium high. Rinse kale and cut red pepper in half lengthwise, remove seeds and ribs. Rub oil on inside and outside of pepper. Drizzle remaining oil on kale. Place red pepper on grill, cut side up. Shut grill cover and cook for 3 minutes. Open grill and turn peppers over. Add kale leaves to grill. Close grill and cook for about 90 seconds. Turn kale and cook another minute. Remove veggies from grill, allowing them to cool enough to handle. In a serving bowl, mix quinoa, beans and onion. Roughly chop kale and red peppers, discarding large tough stems from kale. Add to bowl. Pour vinaigrette over all, toss and serve.
Hints: I don't peel the charred skin off the peppers, their flesh is still fairly firm but you could cook them longer to soften them up if you prefer that texture, in that case I would remove the charred skin. This would be a great time to use smoked salt instead of regular salt in the vinaigrette.
The charred, smokey taste is really great for a grilling party. My favorite thing about summer is all the great produce available. Enjoy yourselves this summer!

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