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Life Care Center of Old Hickory Village in Old Hickory, Tennessee, recently started a fun nutrition spotlight titled Wellness Wednesday.

 

Dylan Caulder, registered dietitian, oversees the event, which kicked off on Nov. 8, 2017.

 

“Once a month, I will be cooking and providing samples of a healthy recipe to staff and family,” said Caulder. “Each month I am going to focus on a unique ingredient that associates have likely never tried before. I’m going to select ingredients and recipes that fit with the season as well.”

 

The first Wellness Wednesday centered on quinoa, a gluten-free pseudo-grain (it is actually a seed but can be eaten as a grain). Caulder provided an information sheet about quinoa, as well as the recipe for kale and cranberry quinoa salad.

 

“It was very successful,” Caulder said about the kickoff.

 

Kale and Cranberry Quinoa Salad

 

Ingredients

  • 1 cup quinoa
  • 2 cups kale, chopped
  • 2 tsp. vegetable stock
  • Pinch of salt
  • ⅔ cup dried cranberries
  • ⅔ cup walnuts
  • ½ apple sage dressing

 

To make the dressing

  • ¾ cup apple cider or juice
  • ½ tbsp. apple cider vinegar
  • ¼ tsp. dried sage

Shake all ingredients together in a bowl or mason jar. Store in fridge for 30 minutes before using. Can be used for up to a week.

 

Instructions

  1. Prepare quinoa according to the package instructions.
  2. To make the kale, pour it into pan. Add the vegetable stock, and sprinkle with salt. Sauté the kale on medium heat for about 5 minutes.
  3. In a large bowl, mix together the cooked quinoa, sautéed kale, dried cranberries and walnuts.
  4. Stir in desired amount of dressing.