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Red Quinoa and Tuscan Kale

Rated as 4.33 out of 5 Stars
0

"We love quinoa, especially red quinoa. I like kale (the kids weren't so sure about kale). The kids loved this dish! Everyone had seconds, even my picky eater. The combination of salty, sweet, and savory was awesome. Keeping in mind that I do the pinch-here-pinch-there style of cooking, this is easily adjusted to your personal taste. Next time I make this, I will be adding in some capers . . . because we like capers!"
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Ingredients

35 m servings 316
Original recipe yields 6 servings

Directions

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  1. 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.
  2. 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.

Nutrition Facts


Per Serving: 316 calories; 16.9 34.6 10.1 11 235 Full nutrition

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Reviews

Read all reviews 4
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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...

Loved it! Even better cold, the next day!

I really enjoyed this! I can only rate it a 4 for now because I used Asiago cheese (the only saltier cheese we had on hand), I omitted the bell peppers, and I did feel that there was too much co...