I like to keep things simple in the kitchen, and the easiest way to do this is by using the least amount of different ingredients possible. This is a quick, tasty, simple recipe that is full of fiber and protein, so it will keep you feeling full and energized for hours. Have a big bowl for lunch or dinner or serve a smaller portion as a side dish. It keeps well in the fridge for days, so I like to make a big batch over the weekend and have some for lunch throughout the week. Enjoy!
Cost per serving: $0.61
Calories per serving: 140
Equipment you'll need: stock pot
Ingredients: makes 6 servings
1 cup quinoa, uncooked (makes 3 cups cooked)
3 cups kale, chopped
1/2 cup red onion, chopped
18 grape tomatoes, halved
1 Tbsp coconut aminos (Bragg's liquid aminos, tamari, or soy sauce can be used as well)
2 cloves garlic, minced
salt and pepper, to taste
1 cup quinoa, uncooked (makes 3 cups cooked)
3 cups kale, chopped
1/2 cup red onion, chopped
18 grape tomatoes, halved
1 Tbsp coconut aminos (Bragg's liquid aminos, tamari, or soy sauce can be used as well)
2 cloves garlic, minced
salt and pepper, to taste
Method:
1. Prepare quinoa: rinse dry quinoa in a mesh strainer. Bring 2 cups of water to a boil in stock pot. Once boiling, add in rinsed quinoa. Add in garlic and a dash of salt and pepper, if desired. Reduce heat to low and cook, covered, for 15-20 minutes or until all of the water has been absorbed and quinoa is fluffy.
2. After 8-10 minutes, add in kale, red onion, and coconut aminos.
3. When quinoa is finished, combine with grape tomatoes in large bowl.
1. Prepare quinoa: rinse dry quinoa in a mesh strainer. Bring 2 cups of water to a boil in stock pot. Once boiling, add in rinsed quinoa. Add in garlic and a dash of salt and pepper, if desired. Reduce heat to low and cook, covered, for 15-20 minutes or until all of the water has been absorbed and quinoa is fluffy.
2. After 8-10 minutes, add in kale, red onion, and coconut aminos.
3. When quinoa is finished, combine with grape tomatoes in large bowl.
