Crispy Quinoa

Big Girls Small Kitchen offers quick go-to recipes for the working New Yorker {obviously it can be for any busy mom or working girl, but the small kitchen stipulation may not apply}.  Absent the fact that I love the witty title of their blog, I'm always intrigued to make one of their easy, healthy options.  Tonight I finally took the plunge.  Though it pains me to say it, since it comes from my least favorite chef, "YUM-O".  I added my own twist to this recipe, subbing the wild rice with quinoa and throwing in some steamed kale.  Everyone should get to their kitchen and fire up that stove pronto!

Quinoa with Crispy Mushrooms, Craisins, Toasted Almonds + Kale

Ingredients
1 cup of Quinoa
About 1/2 cup olive oil
10 ounces white mushrooms, wiped clean, trimmed, and cut in 1/4-inch slices
2 cups of kale
1 clove garlic, minced with 1/2 teaspoon salt
2 teaspoons honey
1 tablespoon apple cider vinegar
1 teaspoon Dijon mustard
1/2 cup dried craisins
1/2 cup sliced almonds, toasted

In a large, heavy pot bring at least 2 cups of water to boiling. Salt it well. Reduce to simmer and add the quinoa.  Cover, stirring occasionally, until water has evaporated, about 10 to 15 minutes.

Meanwhile, make the mushrooms: heat a heavy frying pan (cast iron works great) for about 3 minutes. Add 1 tablespoon olive oil, then add the sliced mushrooms in a single layer. You might have to do this in more than one batch. Sprinkle with salt. Cook for 2 minutes, then flip the mushrooms (as best you can – I don’t expect you’ll flip every one on its own). Cook another two minutes, then scrape out into a bowl. Add another tablespoon oil and repeat with remaining mushrooms if not all the slices fit the first time.  

Next, add two tablespoons of water to the frying pan, add kale and cover to steam until bright color. 

To make the dressing, combine the minced garlic with the honey, vinegar, and mustard. Whisk to combine. Slowly drizzle in 1/4 cup olive oil while whisking until the dressing is emulsified. Taste for salt.

In a serving bowl, combine the quinoa, mushrooms, kale, craisins and all but a few of the almonds. Add about half the dressing. Toss well, and taste to see if you’d like more dressing.

Garnish with the remaining almonds. Serve cold or room temperature.