Kale and Quinoa Sauté

I love this recipe because it takes less than 20 minutes to prepare, so its perfect for a busy day. I make it in large batches and then eat it throughout the week, either as a side dish or main entree. I love it because not only is it a nutrition powerhouse, it is versatile, you can top it with whatever you like. I personally like it with some avocado and fresh tomato slices.

Quinoa has been getting a lot of attention lately because it’s packed full of so many nutrients in such a little grain.( Quinoa nutritional facts) If you’ve never tried it, I highly recommend it, it’s an easy way to add more protein to your diet. A single cup has as much as 8 g of protein, as well as fiber, vitamins, minerals, and flavonoids.

Kale is another food that has become one of the “superfoods,” and within good reason. It’s a great source of vitamin A and C,  and even contains a small amount of ALA omega 3. According to The Huffingtonpost, however, it does have a high amount of pesticide residue, and should be purchased organic. The price between organic and conventionally produced food can be quite steep sometimes, but thankfully organic kale is still pretty affordable.

Ok so now on to the recipe!

INGREDIENTS

-1 cup of uncooked quinoa

-1/2 head of organic kale

-1 tbsp. lemon juice

-1/4 tbsp. cumin

-1/4 tbsp. salt

-pepper to taste

-1 medium avocado (optional)

-1 medium tomato (optional)

DIRECTIONS

  1. Bring 2 cups of water to boil in a medium pot, then add quinoa. Cover and cook for 15 minutes. The quinoa should now be nice and fluffy. Remove from heat.
  2. While the quinoa is cooking, de-stem kale and rinse with cold water. Marin Mama Cooks does a great job of demonstrating how to quickly do this.
  3. Heat up a medium sauce pan. While the pan is heating, chop the kale horizontally into small pieces.
  4. Add olive oil and garlic to the pan and sauté until the garlic is golden. Add in the kale, stirring occasionally until it becomes tender. (I like when the kale is still slightly crunchy in the center, so I’m careful not to overdo it).
  5. Stirr in salt, cumin, pepper, and quinoa.
  6. Transfer a serving to a  bowl, top with tomato and avocado, drizzle with lemon juice, and enjoy!

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HAPPY EATING

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