Red Quinoa and Tuscan Kale
Ingredients35 m servings 316
- Bring water to a boil in a saucepan; add quinoa and red bell pepper. Return water to a boil, place cover on the saucepan, reduce heat to low, and cook for about 10 minutes; add kale and continue cooking until quinoa is tender, about 5 minutes more.
- Heat coconut oil in a skillet over medium-high heat. Saute onion and garlic in hot oil until the onion is translucent, about 5 minutes; transfer to a large bowl. Stir feta cheese, almonds, lemon juice, lemon zest, and olive oil with the onion mixture; add quinoa mixture and stir. Season mixture with sea salt and cracked black pepper.
Per Serving: 316 calories; 16.9 34.6 10.1 11 235 Full nutrition
ReviewsRead all reviews 5
Very good recipe with solid elements... I omitted the coconut oil, instead cooked the garlic, onions and red peppers in olive oil and then sautéed the red quinoa, cooking in accordance to the in...
Made this as a side and my husband raved about it. He even ate seconds! I think I will use a little less red pepper the next time although the flavors really meld well. The lemon juice and ze...
Easy, tasty and healthy. This would be an easy recipe to change up to your taste.