March 28, 2020


Sharon Wolff


  • Bunch of fresh kale - washed, drained and removed from stems (softer stems ok)
  • 1 C red quinoa
  • 1 small sweet yellow pepper, chopped
  • 1 small sweet orange pepper, chopped
  • 1 clove chopped garlic
  • olive oil
  • 1 C Vegetable or chicken stock
  • Black pepper and smoked paprika to taste
  • Heat 1-2 T olive oil
  • Sauté garlic for 1 minute
  • Add peppers and saute until beginning to brown
  • Add shredded kale and stir until beginning to wilt
  • Add quinoa
  • Add stock and stir to blend
  • Reduce heat to low and cover
  • Cooked until quinoa has absorbed water and kale is at desired tenderness, kale will wilt as it cooks
  • Adding more water/stock if quinoa needs more moisture
  • Add black pepper and smoked paprika to taste
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