Quinoa with Kale

Quinoa is pronounced Keenwa  it is a a recently rediscovered ancient “grain” native to South America, quinoa was once called “the gold of the Incas,” who recognized its value in increasing the stamina of their warriors. Not only is quinoa high in protein, but the protein it supplies is complete protein, meaning that it includes all nine essential amino acids. Not only is quinoa’s amino acid profile well balanced, making it a good choice for vegans concerned about adequate protein intake, but quinoa is especially well-endowed with the amino acid lysine, which is essential for tissue growth and repair.

Quinoa has become a favorite and a staple in our family, it provides us with a quick and nutritious meal at any time of the day. Most recently I whipped this meal up in a pinch while my vegetarian sister-in-law was visiting.

This meal fed 6 adults!

What You’ll Need:

  • 2 Cups quinoa rinsed three times until there is no soapy residue
  • 1 Bunch of kale remove the  leaf from spine,cut into ribbons and set aside
  • 4 ounces of goat soft goat cheese or your favorite cheese
  • 20 walnut halves
  • 2 cloves of garlic optional chopped finely
  • 1 T Olive oil

Instructions:

Cook the rinsed quinoa with 4 cups of water, 2 tsp olive oil and a pinch of salt in a saucepan with the lid on. Bring it to a rolling simmer and then cook on low. It is not necessary to stir.

Cook for 25 minutes. The quinoa will not be finished but go ahead and throw the kale on top of the quinoa, put the lid on and turn off the heat. The heat from the quinoa will steam the kale.

While the kale is steaming and the quinoa is finishing up the last of its cooking.Put the 20 walnut halves in a saucepan with 1 tablespoon of olive oil and chopped garlic. Saute until slightly brown. Chop the walnuts into coarse pieces.

Remove the Quinoa and Kale into a large bowl and toss with the walnuts, sprinkle the goat cheese on top and serve!

I estimate this meal cost about $6.00!

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