Citrus Ginger Quinoa Salad

1 Cup quinoa
1-1/4 Cup vegetable stock
4 sweet bell peppers, seeded and diced
1 shallot, finely diced
1/4 tsp Ground Ginger
2 leaves of kale, stemmed and chopped
2 Tbsp White Traditional Balsamic Vinegar
5 tsp citrusy fused olive oil (go for bold and try Eureka Green Limonato , or
Blood Orange Olive Oil for something on the sweeter side)
Salt and Black Pepper to taste


Place quinoa in a bowl and cover with water, allow to soak for 15 minutes. Strain quinoa through a fine mesh colander (or a regular colander lined with two layers of cheesecloth).

Combine the quinoa and the vegetable stock with 1 tsp of olive oil in a small pot. Add a little salt and pepper, and bring the mixture to a rapid boil over high heat. Once the liquid reaches a rolling boil, put the lid on the pan, and turn burner down to a simmer. Keep an eye on the pot — you will know that the quinoa is cooked when there is no more steam coming out from under the lid (around 15 min). Lift the lid and peek to see that all of the liquid is absorbed into the gran. Transfer the quinoa to a bowl and allow it to cool slightly.

Pour about 2 tsp olive oil into another pan, and heat over medium high heat. Add the shallot and sweet peppers, and sauté for for a couple of minutes. Add ginger and chopped kale to the pan, stirring to combine with the peppers and to coat with the olive oil. Add 2 Tbsp of water and stir continuously, until the kale is wilted and the color is bright green. Once the kale has wilted, add the vinegar to the pan and stir the mixture, cooking until the liquid is reduced. Salt and pepper to taste.

Transfer the the sauteed pepper-kale mixture to the quinoa and add remaining 2 tsp olive oil and white balsamic vinegar to taste. Serve warm or you can chill and serve up to several days later.