Kale and Quinoa Bowl
Serves: 4
Ingredients
- 2 cups water
- 1 cup quinoa
- 1 bunch (9oz) kale, washed and chopped into 1” pieces
- 1 lemon, juiced
- 3 tablespoons toasted pine nuts or toasted chopped almonds
- 4oz crumbled goat cheese
- salt and pepper
Add in a recipe of Velvet Chicken at the end
Instructions
- Toast the nuts; put them in a saute pan (no oil) over low heat, stirring occasionally, until golden brown, about 3-4 minutes
- 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.
- Add quinoa, lower heat to simmer, cover, and simmer 10 minutes.
- After 8-10 minutes, when there’s still some water left, add the chopped kale
- Cover, let simmer for 5 minutes, then turn off the heat and let it sit for 5 minutes covered.
- Add chicken, lemon juice, nuts, and cheese
- Sprinkle with nutritional yeast to taste
Nutritional Facts |
|
Calories |
550 cal |
Fat |
24 g |
Saturated Fat |
4.2 g |
Cholestorol |
20 mg |
Sodium |
153.3 mg |
Carbohydrates |
66.8 g |
Sugars |
9.6 g |
Fiber |
5.9 g |
Protein |
16.7 g |