Apple, Kale, Quinoa Salad with Spicy Shrimp and Bacon
½ cup red quinoa
1 cup water
2 slices bacon, diced
2 medium apples, thinly sliced
½ red onion, thinly sliced
1 small bunch kale, rinsed well, stems discarded, and leaves torn into pieces
1 teaspoon grated fresh ginger
1 pound shrimp, peeled and deveined
½ teaspoon paprika
¼ teaspoon cayenne pepper
2 tablespoons olive oil, divided plus additional
1 tablespoon apple juice concentrate
1 tablespoon white balsamic vinegar
¾ teaspoon salt
Freshly ground black pepper
Rinse quinoa under running water if it is not prerinsed. Combine quinoa and water in a small saucepan. Bring to a boil, cover, reduce heat to low and cook 15 minutes.
Cook bacon in a large nonstick skillet until crisp. Remove bacon a reserve. Add enough olive oil to the skillet to equal about 2 tablespoons when combined with bacon grease.
Heat oil over medium heat and add red onion and apple slices. Saute for 3-4 minutes.
Add kale and ginger and cook until kale is wilted, using tongs to turn it every so often so it cooks evenly. I like my kale to still be a little crunchy so I only cook it for a minute or 2. Cook it longer if you want the kale softer.
Stir in quinoa and ¾ teaspoon salt.
Sprinkle shrimp with paprika, cayenne pepper, and salt to taste. In a separate skillet or on a grill pan, heat 1 tablespoon oil and sauté shrimp for 2-3 minutes, turning over halfway through.
In a small bowl, whisk together apple juice concentrate, balsamic vinegar, and 1 tablespoon olive oil. Season with salt and freshly ground black pepper. Pour over quinoa/kale mixture. To serve top with shrimp and bacon crumbles.
Yield: 4 servings