Recipe: Cranberry, Quinoa, Kale Salad

Brrr....it's slightly chilly in Tampa with a starting temperature in the upper 40's with a high in the low 60's today. In other parts of the country, this would be considered very warm but in these parts, people are asked to bundle up their children, bring their pets indoors and take care of their plants.

What I'm doing consist of wearing extra layers, finding more excuses to snuggle up with the boyfriend and sipping hot drinks throughout the day.

I head to New York City next Tuesday for several days with my baby brother to visit my sister who works and lives there. I always love it when the three of us can get together and bond. We have fun wherever we go but being in the exciting Big Apple will ensure endless entertainment!

Siblings reunited next week! 

Until then, I have to stay focused and not get derailed when it comes to my food intake. I have to admit that last week was a major fail on my part. I overate and felt the binge monster gnawing at me every day. There're many excuses I could give you (#1 being TOM) but it's all BS. I know when it comes down to it's because I said EFF IT. 

Well, I'm back and I'll be using a few things to keep me in check.

1. Dust off my food journal and start writing things down again. When I force myself to acknowledge that I'm eating too much junk in plain ink, I normally stop.

2. Exercise daily.

3. Stay out of the kitchen and no food intake after 7.

4. Weigh myself. Gotta see the damage right?

5. Blog more! Read more blogs. Stay inspired.

How do you get back on track?

I end today's post with well wishes for everyone and a yummy warm salad recipe starring QUINOA! This salad was yummy warm, or chilled. The sweet cranberries balanced out the nuttiness of the quinoa and the bitterness of the kale. DELISH :)

Warm Dried Cranberry, Quinoa, and Kale Salad

Ingredients

1/2 cup Dried Quinoa

1 1/4 cup Chicken Stock (or water)

1 clove Garlic (minced)

2 Shallots (finely diced)

3 cups Kale

Generous Handful of Dried Cranberries

1/8 cup Fresh Flat-Leaf Parsley (chopped)

Salt and Pepper to taste

1. In a small pot, spray non-stick cooking spray on the bottom and turn the stove on to medium-high heat

2. Saute shallots and garlic in the pan for 2-3 minutes until cooked

3. Add stock or water into the pan to bring to a simmer

4. Sprinkle liquid with salt and pepper

5. Rinse out quinoa in a fine sieve and add to simmering broth

6. Stir quinoa and cover the pot. Reduce heat to low heat.

7. Uncover and stir every 5 minutes throughout the cooking process. Allow quinoa to fully cook (about 15 minutes). 

8. In a large mixing bowl, add chopped parsley and dried cranberries. Set aside.
9. Add cooked quinoa into the bowl and stir together. (Don't be worried if it seems a little wet, the quinoa and dried cranberries will continue to absorb liquid)
10. Put the same pot on the stove and turn the heat to medium-high. Add kale and saute until wilted (about 2 minutes). Sprinkle with salt and pepper.
11. Fold wilted kale with the quinoa until everything is incorporated.
12. Serve and enjoy