When you’re strolling your local market and happen upon the adorable baskets overflowing with your favorite antioxidant, it can only mean one thing. Well, it could mean two things if you love blueberries—but I’m talking about cherry season!
This vitamin C-rich fruit is not only a digestive aid but also helps regulate blood sugar, promoting weight loss.
I think we all enjoy eating cherry pie, but if you can’t have that every night for dinner, here is one of my favorite uses for our sweet and tart little friend. This recipe uses very few pans and quite easily makes quinoa more exciting.
2 cups quinoa
4 cups veggie stock
15 red cherries
1/2 stick butter (4 Tbsp)
1 medium yellow onion, halved, sliced thinly
1/2 cup water
6 cups kale, stems removed
1 cups pine nuts
2 Tbsp Jane’s Krazy Mixed-Up Salt
In a stock pot, bring quinoa cups quinoa and veggie stock to a boil. Reduce heat, cover. Cook until light and fluffy. Set aside.
Pit and halve the cherries, set aside.
On low heat, in a large sauce pan, melt 1/2 stick of butter. Add sliced onion and cover, stirring often. Continue until caramelized. Remove from pan and set aside.
While pan is still hot from cooking the onions, add 1/2 c water, creating a fragrant, sweet onion stock.
Add kale and stir to coat. Cover and cook until leaves are soft but not wilted. Remove and place in strainer to remove and excess liquid. While pan is still hot, toast pine nuts on medium heat, stirring constantly until lightly browned. Remove and set aside.
In large mixing bowl, combine all ingredients with Krazy salt. Toss to mix well. Serve warm. This is great as a meal but also pairs well with grilled white fish or red meat.