Baycrest

THE PERFECT power lunch L ooking for the champion in the Super Bowl of Super Foods? This kale, spinach and quinoa meal-in-a-bowl is a winner, a green bowl full of super nutritious and delicious stuff (including mango and avocado), tossed in a zesty lemon shallot dressing and topped with spiced walnuts and creamy goat cheese. Cookbook authors Julie Albert and Lisa Gnat, the saucy sisters from BiteMeMore.com, share this tasty recipe that's simple to make and a great way to enjoy local, seasonal produce. KALE, SPINACH AND QUINOA SALAD (Serves 4) INGREDIENTS Quinoa • 1/2 cup quinoa, rinsed well and drained • 1 cup water • 1/4 tsp kosher salt Spiced Walnuts • 1 tbsp butter • 1 cup walnut halves • 1/4 tsp ground cumin • 1/8 tsp kosher salt • 1/8 tsp ground cinnamon • Pinch cayenne pepper • 2 tbsp brown sugar • 1 tsp water Lemon Shallot Dressing • 2 tbsp fresh lemon juice • 1 tbsp sherry vinegar • 1 tsp honey • 1/2 tsp minced shallots • 1/2 tsp Dijon mustard • 1/2 tsp kosher salt • 1/4 tsp freshly ground black pepper • 1/4 cup olive oil Salad • 4 cups lightly packed baby kale • 4 cups lightly packed baby spinach • 1 large ripe avocado, chopped • 1 large ripe mango, chopped • 1/3 cup crumbled goat cheese DIRECTIONS 1) To cook quinoa, in a medium saucepan, combine quinoa, water and salt. Bring to a boil over high heat. Reduce heat to a simmer, cover and cook 15 minutes. Remove from heat and let sit covered for 5 minutes. Place in a large bowl and let cool. 2) For the spiced walnuts, in a medium skillet, melt butter over medium heat. Add walnuts, cumin, salt, cinnamon and cayenne pepper. Stir continuously for 3 minutes, until walnuts are slightly toasted. Add brown sugar and water and continue cooking, stirring constantly for 1 minute. Remove from heat, spread on a piece of parchment paper and let cool. 3) For the salad dressing, in a small mixing bowl, whisk lemon juice, sherry vinegar, honey, shallots, Dijon mustard, salt and pepper. Slowly add the olive oil, whisking vigorously until emulsified. 4) To assemble the salad, place kale and spinach leaves in a large serving bowl. Toss with a few tablespoons of dressing. To the cooled quinoa, add chopped avocado and mango, tossing with a few more tablespoons of dressing. Place quinoa mixture over kale and spinach leaves. Top with crumbled goat cheese and spiced walnuts. Drizzle each serving with extra dressing. 22 BrainMatters SPRING|SUMMER 2020 Pictured right: (l-r) Lisa Gnat and Julie Albert, the saucy sisters from BiteMeMore.com

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