Nutritious and Delicious!

When I was using some of my kale this weekend for brunch, I remembered a kale salad that I really liked. I used to pick it up from the prepared food section of a grocery store 'back in the midwest'. I haven't found anything similar out here, so I thought I should eventually try to make it myself. Today was that day.  While I was at it, I made lunch, too.  Pictures start with lunch.

I sauteed garlic, onions, and mushrooms together in olive oil. 

Then I added rose wine and herb. 

I breaded the halibut and baked it with some of the herbs and mushrooms.

And when it was finished, I served it over wilted kale and quinoa with the 

mushroom-herb reduction sauce decadently ladled over the halibut.

Next, prepping the ingredients for the citrus-kale-quinoa salad.

 Washing and de-stemming the kale.

Cooking the quinoa and letting it cool.

Add the dressing (olive oil, lemon zest & juice, orange zest and juice, apple cider vinegar), 

craisins, pine-nuts, golden raisin, feta, and a little parsley.

Voila, finished salad!

And it's the perfect side to serve with a toasted sandwich for dinner!