Don't call it "hospital food." This recipe comes from the Michael D. Bloch Café at Ohio State University’s Wexner Medical Center, which serves an innovative, chef-created menu based on 25 cancer-fighting foods. This is a favorite dish, says Culinary Director Drew Patterson. Check out the recipe below and read more about their program on our blog here.
Quinoa with Sautéed Kale, Crushed Pistachios and Crumbled Feta
(Recipe by the Michael D. Bloch Café)
Ingredients:
2 cups cooked quinoa
1 tsp. red pepper flakes
2 tsp. balsamic vinegar
1 ½ cup pistachio halves, crushed
1 ½ cup cremini mushrooms
2 Tbsp. olive oil
1 cup feta cheese
8oz. kale
Instructions:
Combine all ingredients and serve.
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