Mediterranean Kale Quinoa

This is a really healthy dish, and a great way to include some kale in your diet. My husband, who is not a big fan of kale, even likes this meal. I left out the exact ingredient measurements so that you can adapt to your personal preference, but the ingredient combination really works. I always keep some quinoa, veggie stock, and garbanzo beans on hand, so I don’t really have to buy much at the store when I decide to whip this up.Mediterranean Kale Quinoa Mediterranean Kale Quinoa

1.Cook quinoa according to directions on the box or bag, using low-sodium vegetable stock instead of water.

2. Sautee some chopped onion, garlic and orange (or yellow) bell pepper until soft, using olive oil or cooking spray. I like to season the veggies with some cayenne and/or black pepper when they are almost finished cooking.

3.Sautee some kale (see my recipe below).*

4. Warm some garbanzo beans.

5.In a large bowl, combine vegetables and garbanzo beans, spoon mixture over the  quinoa.

6. Top with either plain Greek yogurt (mixed with a little lemon juice) or some Tzatziki sauce.

I like to serve this dish with a mini pita or two. You can also add a little crumbled feta cheese to the recipe, if desired.

*My favorite way to make sautéed kale:

1 lb. fresh kale, rinsed and coarsely chopped

2 Tbsp. extra virgin olive oil

2 cloves fresh garlic, minced or finely sliced

½ cup low-sodium vegetable stock

1Tbsp. red wine vinegar

Warm olive oil in a large pan over medium heat, add garlic and cook until just softened. Increase to high heat, add kale and vegetable stock, cover, cook 5-7 minutes. Remove cover and cook until liquid is absorbed. Toss with red wine vinegar and lightly season with garlic salt, pepper, or your choice of seasonings to taste.

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