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 6
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...
We loved this recipe - even my husband who says he doesn’t like kale took two helpings. The only change I made was using two red peppers instead of three (they were pretty big).
Easy, tasty and healthy. This would be an easy recipe to change up to your taste.