Fuel Your Fire

QUINOA

Ingredients:

• 1 cup uncooked tri-color quinoa, rinsed
• 1 ¾ cups water
• ¼ ounce fresh thyme, rinsed and whole
• 2 bay leaves, whole
• ¼ teaspoon salt

Directions:
Combine all ingredients in a small pot. Bring to a boil, then reduce to a simmer. Cover with a lid and cook until all liquid is absorbed, about 12 minutes. Remove thyme and bay leaves before serving.

HONEY GINGER VINAIGRETTE

Ingredients:

• 2 tablespoons fresh ginger, peeled and chopped
• 3 tablespoons shallot, peeled and chopped
• 2 teaspoons garlic, chopped
• ¼ teaspoon kosher salt
• ¼ cup champagne vinegar
• 1 tablespoon + 1 teaspoon lemon juice
• 1 tablespoon + 1 teaspoon lime juice
• 2 teaspoons Dijon mustard
• ¼ cup honey
• 1 teaspoon salt
• 1 ¼ cups canola oil

Directions:
Combine ginger, shallots, garlic, and ¼ teaspoon of kosher salt. Let sit for 20 minutes to macerate. In a blender, puree the ginger mixture with champagne vinegar, citrus juices, honey, and Dijon mustard until smooth. With the blender running on medium speed, slowly add the canola oil until fully emulsified. Season with additional salt if needed.

SALAD

Ingredients:

• 4 cups packed kale, finely chiffonade

• ½ cup honey ginger vinaigrette (see recipe)

• 2 cups cooked quinoa (see recipe)

• 1 cup blueberries, washed

• 2 radishes, shaved

• ½ cup cashews, roasted and salted

• ¼ cup fresh mint, torn

• ½ cup chèvre (goat cheese), crumbled

• Salt, to taste

Directions:
Combine kale and vinaigrette in a mixing bowl. Massage the kale firmly to tenderize it—don’t be shy! Gently fold in the quinoa, blueberries, radishes, cashews, mint, and chèvre. Season with salt and add more vinaigrette or lemon juice to taste. For a touch of extra crunch, top the salad with additional cashews just before serving.

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