Quinoa and Kale

Now that you know how to cook quinoa, put it to good use!

Quinoa and Kale – serves 4

  • 1 bunch green kale, chopped
  • 1 green bell pepper, diced
  • 1 yellow bell pepper, diced
  • 1/2 onion, diced
  • 1 can kidney beans (low-sodium), rinsed and drained
  • 4 cups cooked quinoa
  • 1 tsp olive oil
  • sage, thyme, garlic salt,pepper, paprika, chile flakes
  • soy sauce

Saute onions in 1 tsp olive oil. When they are translucent add spices (approx 2 tsp of each) except chile flakes. Stir well. Add kale, yellow and green peppers, and kidney beans. Saute until kale is just starting to wilt – the peppers will still be a bit crunchy. Sprinkle with chile flakes and adjust seasoning to taste. Serve over quinoa. Add a dash of soy sauce.

  • Calories – 324
  • Carbs – 59
  • Fat – 4
  • Protein – 17
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