summer quinoa salad.

With the hot weather we've been having in Montreal the last couple of weeks, I've been looking for light, easy dinners to make that don't take a lot of stove time.  This quinoa salad is perfect for a quick week-night main dish.  It also makes great leftover lunches, and would be a nice side dish to bring for a BBQ pot-luck.

You'll need:
- 1 cup quinoa
- 2 cups water
- 1 cup chick peas
- 1 orange pepper
- 1 yellow pepper
- 1/4 cucumber 
- 10 cherry, or 2 medium tomatoes
- 1/4 cup cilantro
- 1/2 cup feta
- 1/4 cup olive oil
- juice from 1/2 lemon
- 1 clove garlic, minced
- salt and pepper, to taste


* could also add olives, toasted almonds, avocado, mint leaves, etc.

Rinse the quinoa well. In a pot, add water and quinoa and bring to a boil.  Reduce heat and simmer for 15 minutes.  Meanwhile, drain and rince the chick peas.  Chop all the veggies and feta.  Mix quinoa, chick peas, feta and veggies in a large bowl.

For the dressing, combine olive oil, lemon juice, garlic, salt, and pepper. Pour over quinoa mixture and stir well.  Enjoy!

I'm looking forward to using some fresh herbs from the mason jar garden I planted last weekend the next time I make this!

kale chips.

My friend Helen recently showed me how to make kale chips.  I'd never cooked with kale before and had no idea what to expect. The first batch was gone within minutes and I'm now totally addicted... I've made them three times this week already!  They remind me a bit of the crispy spinach you find sometimes at Thai restaurants, but healthier.  This version offers a combination of salty and sweet that is completely irresistible!

You'll need:

- 1 large bunch of kale 

- 1 tbsp. olive oil

- salt

- 1 tsp. pure maple syrup (optional)

Preheat oven to 350 F.  Tear the kale into small pieces (use only the leafy part and not the stalk).  Wash the pieces in a salad spinner and dry well.

Transfer the kale to a large bowl and add olive oil and maple syrup. Rub olive oil into the leaves, making sure to cover the ends well.

Spread kale onto a baking sheet and bake for 7-10 minutes.  Check on it often, since it burns very easily.  When done, it should be crispy and may turn slightly brown at the edges.  Transfer to a bowl, salt lightly, and enjoy!