...and a healthy New Year!

My family has an annual tradition of a New Year's Eve, potluck dinner.  This year, I am contributing these quinoa and kale "bites".  Knowing my family, I can count on a host of delicious--albeit rich and sometimes unhealthy--foods. It's always a good idea to whip up something anti-inflammatory so I can always have something wholesome to eat.  Plus, I have discovered that I can introduce others to healthy foods they might not have otherwise tried.

I created this recipe by melding a bunch of ideas together.  Serve warm as a tasty side dish.  I whipped up a yogurt dip as well.

Quinoa and Kale Bites

(makes approximately 28)

2 cups uncooked quinoa (I used red quinoa for extra nuttiness)

3 cups of vegetable or chicken stock

1 head of kale, shredded

1/2 cup of chives, minced

4 eggs, lightly beaten

1/2 cup shredded cheese

dashes of cumin, to taste

salt and pepper, to taste

olive oil

To make the quinoa, pour the quinoa and broth in a medium pot.  Bring to a boil then simmer, covered until the little "piggy tails" sprout.  This should take approximately 15 minutes.  Allow the mixture to come to room temperature.

Mix the kale, chives, cumin, salt, and pepper in a large bowl.  Then mix in the cheese and eggs along with the cooled quinoa.  Add a dash or two of olive oil to keep the mixture moist.  Then spoon the mixture into standard size muffin tins.  Use the back of your spoon to flatten the mixture.  Bake for 15-20 minutes at 350 degrees.

Garam Masala Yogurt Dip

2 cups of lowfat or nonfat Greek yogurt

1 tablespoon of garam masala (or curry powder)

1 tablespoon of lime juice

salt and pepper, to taste

Mix all ingredients and serve with the quinoa bites!

Happy and Healthy New Year!