Red Quinoa and Tuscan Kale recipe
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Ingredients
- 2 ½ cups water 1 cup red quinoa 3 red bell pepper, diced 1 bunch kale, cut into 1-inch pieces 3 tablespoons coconut oil ½ sweet onion, diced 2 tablespoons minced garlic ½ cup crumbled feta cheese ¼ cup toasted slivered almonds 1 lemon, juiced and zested 1 tablespoon olive oil sea salt to taste fresh cracked black pepper to taste
Nutrition Info
- 316.1 caloriescarbohydrate: 34.6 gcholesterol: 11.1 mgfat: 16.9 gfiber: 6.1 gprotein: 10.1 gsaturatedFat: 8.7 gservingSize: -sodium: 235.3 mgsugar: 3.8 gtransFat: : -unsaturatedFat: : -
Directions Red Quinoa and Tuscan Kale
Directions
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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.