Kale and Quinoa Bowl

• Serves: 2

• Source

Ingredients

• 2 cups water
• 1 cup quinoa
• 1 bunch kale, washed and chopped into 1” pieces
• 1 lemon, zested and juiced
• 2 scallions, minced
• 1 tablespoon olive oil
• 3 tablespoons toasted pine nuts or toasted chopped almonds
• 1/4 cup crumbled goat cheese
• salt and pepper

• Add in a recipe of Velvet Chicken at the end

Instructions

1. Toast the nuts; put them in a saute pan (no oil) over low heat, stirring occasionally, until golden brown, about 3-4 minutes
2. Bring 2 cups water to boil in a covered pot with a large pinch of salt. The pot should be covered so that none of the water evaporates because you need the right ratio of water to quinoa.
3. Add quinoa, lower heat to simmer, cover, and simmer 10 minutes.
4. After 8-10 minutes, when there’s still some water left, add the chopped kale
5. Cover, let simmer for 5 minutes, then turn off the heat and let it sit for 5 minutes covered.
6. Combine half of lemon juice with zest, scallions, olive oil, nuts, and cheese.
7. Put quinoa kale mixture in a bowl and add the other stuff to the kale-quinoa.

CategoryRecipesDinner