This recipe kicks ass! It has such texture and flavor. I was inspired by Food 52 to cook it but ended up substituting almost all the ingredients. It is pretty easy, super healthy for you, and very filling without feeling like a piglet. The quinoa is a great source of protein, iron and fiber. Plus it is gluten free so it is easy to digest. I gobbled it up after I went swimming, which is my latest obsession. The dish has more kale than grain in terms of the proportion. I highly recommend making it as a main dish or you can leave out the beans and serve it as a side.
Serves 4-5, as a main dish
Ingredients:
1 red onion, chopped
extra virgin olive oil
2 cups water
1 cup red quinoa
1 chicken (or vegetarian) bouillon cube
1 T butter
1/4 cup of brazil nuts, chopped
2 huge bunches of kale, washed and broken into small pieces
2 cans of white cannellini beans, rinsed thorougly
zest of whole lemon and juice of a half
1 oz goat cheese
freshly grated pepper
1. In a large pot (I used my beautiful, new, creuset stock pot), saute the onion in about a tablespoon of olive oil until softened.
2. Add 2 cups of water and bring to a boil. Then add the quinoa and bouillon and stir. Cover and simmer for about 12 minutes.
3. Meanwhile, melt the butter in small saucepan. Toast the brazil nuts over low heat until light brown. Remove from heat and set aside.
4. After the quinoa has cooked for 12 minutes, add about half the kale (until the pot is full). Return the cover of the pot and allow the kale to wilt for about 2 minutes. Then stir and add the remaining kale. Cover again and allow to wilt.
5. Then add the beans and stir. Continue to simmer the mixture without the lid on until the water has evaporated.
6. Then add lemon juice, zest, goat cheese, a splash more of olive oil, and grated pepper to taste. Stir and serve!
This looks like a perfect weeknight supper. So good and good for you.
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