Quinoa with Sauteed Kale and Dijon Vinaigrette

I threw together a delicious, easy, healthy lunch to use up the odds and ends in my fridge. Thought the recipe should be shared here:

Ingredients:
Quinoa (about 1/2 cup dry)
Bacon
3-4 cups Kale (washed, chopped, thick stems removed)
1/2 onion, diced
4-5 mushrooms, chopped (I used baby bellas)
Olive oil
minced garlic
salt
pepper
vinegar or lemon juice (I used Rice vinegar)
Dijon mustard

Directions:
Prepare your Quinoa per package directions. Usually, you'll bring your water to a boil, add your dry Quinoa, cover and reduce to a simmer for about 15-20 minutes. While this is simmering, you can cook the rest of the meal.

Rough chop the raw bacon and cook over medium heat until crispy. Remove bacon from skillet and drain on towels.
Pour off most of the leftover grease, but leave a little in the skillet to flavor the remaining ingredients.
Return skillet to stovetop.

Add chopped kale and pour about 1/2 cup water and 1 Tbls vinegar or lemon juice. Cover and simmer until kale is cooked to the level you like.

Uncover. Kale should be wilted and reduced in size. Scrape the kale to the side of the skillet to keep warm.
Add olive oil to the open area of the skillet. Add onions, mushrooms and garlic. Saute until vegetables are tender. Sprinkle with salt to taste. Stir to combine kale with the rest of the vegetables. remove from heat.

In a separate bowl, make the vinaigrette by combining 1Tbls olive oil, 2 tsp vinegar or lemon juice, 1 tsp Dijon mustard, salt and pepper to taste. Whisk to combine.

To serve:
Spoon quinoa into a bowl. Arrange the sauteed vegetables on top. Drizzle vinaigrette over everything and top with the crispy bacon pieces.

Makes 2 lunch sized portions... or 1, depending on how hungry you are ;)