Kale and Quinoa Minestrone

This is just plain delicious and very good for you too!

Ingredients

• 1 large yellow onion, diced (2 cups) 
• 3 medium carrots, diced (1 1/2 cups)
• 2 stalks celery, diced (1 cup)
• 2 Tbsp olive oil
• 2 cups diced, fresh zucchini (from about 2 small)
• 2 cups green beans, cut into 1-inch segments
• 1 red bell pepper, diced
• 3 cloves garlic, minced
• 1 (32 oz) carton unsalted or low-sodium vegetable broth
• 1 (28 oz) can crushed tomatoes
• 3 cups water
• 3 1/2 Tbsp chopped fresh parsley
• 1 tsp dried rosemary, crushed
• 3/4 tsp dried thyme
• 1 1/2 tsp granulated sugar
• Salt and freshly ground black pepper, to taste
• 3/4 cup dry quinoa
• 1 (15 oz) can cannellini beans, drained and rinsed
• 1 (15 oz) can chick peas, drained and rinsed (aka garbanzo beans)
• 2 (heaping) cups chopped fresh kale, thick ribs removed
• 1 Tbsp lemon juice
• Shredded parmesan cheese, for garnish (omit or use vegan parmesan if making vegan)

Directions

• In a large stockpot, heat olive oil over medium-high heat. Add diced onion, carrots and celery and saute about 5 minutes, until softened. Add in zucchini, green beans, red bell pepper and saute 2 minutes, then add garlic and cook 1 minute longer.
• Add in vegetable broth, crushed tomatoes, water, parsley, rosemary, thyme, granulated sugar, season with salt and pepper to taste and bring mixture to a boil, then reduce heat to medium and allow soup to gently boil, uncovered for about 20 minutes.
• Add in dry quinoa then cover and cook 15 - 20 minutes longer.
• Add cannellini beans, chick peas, kale and lemon juice and cook, uncovered, until kale has wilted, about 5 minutes. Serve warm garnished with parmesan cheese.
• From Cooking Classy

Quinoa Coconut Granola Bars

Instructions

1 cup uncooked quinoa

1 cup oats

1/2 cup coconut

1 cup nuts(I used slivered almonds)

1/4 tsp. salt

1/2 cup peanut butter

3/4 cup honey

1 TBL oil

3 TBL brown sugar

Preheat oven to 350. Grease a glass 9x13 inch baking dish. Spread oats and quinoa on a cookie sheet and toast in oven for 8 minutes. Return mixture to a large bowl and add coconut and nuts. In a medium saucepan combine salt, peanut butter, honey, oil, and brown sugar. Bring to a boil over medium heat and immediately remove from heat. Pour over oats mixture and combine until dry ingredients are evenly coated. Pour into baking dish. Press mixture down into pan and bake for 20 minutes. Let cool for up to 2 hours. Cut and serve.

For a tastier treat take:

1 cup semi sweet chocolate chips

1 TBL oil

Melted in the microwave at 30 second intervals until smooth. Dip each granola bar in the chocolate and let set on parchment paper until hardened.