Kale, Red Pepper & Quinoa Toss

One of our favourite things about this recipe is how easy it is to make! It was one of our very first new recipe night experiments, and has quickly become a healthy staple in our clean eating adventures! This toss can be thrown together in about 20-25 minutes total, which is less time than it would take to order delivery. And best of all, it has a truly complex flavour for something that is so easy to put together! It can either be dished up as a new and easy one pot meal for the family or served as an elegant side dish at a dinner party. Both the quinoa and kidney beans in this dish are excellent sources of protein, which makes this a good vegetarian option. Feel free to refer to the Kale Pesto Crusted Chicken recipe posted earlier this September of you would like to use your own homemade pesto in this delicious toss!
kale red pepper and quinoa toss, kale recipe, healthy recipe, quinoa recipe

Recipe

1 1/3 cups + 1/2 cup water
2/3 cup quinoa (any colour)
4 cups chopped kale, center ribs and stems removed
1 cup of red bell pepper, sliced into 2 inch lengths
1 can of cannellini or white kidney beans, drained and rinsed
3 Tbsp basil pesto
1/4 cup grated Parmesan cheese
2 Tbsp lemon juice

Combine 1 1/3 cups of water and quinoa in a medium saucepan (we use a wok) and bring to a boil. Reduce to a simmer, cover and cook for 15 minutes. Remove from the heat and set aside.

Pour 1/2 cup of water into a large saucepan. Layer the kale, red pepper and cannellini beans in the pan-do not stir. Bring to a boil, reduce to a simmer, cover and cook for 4 to 5 minutes (peek once to ensure the water does not completely cook away) or until the red pepper is tender and the beans are hot. Remove from the heat and drain away and remaining water.

Stir the pesto into the quinoa. Add the quinoa and 2 tbsp of the Parmesan cheese to the kale mixture; toss well. Spoon the quinoa mixture into a serving bowl and sprinkle with the remaining Parmesan cheese. Sprinkle with the lemon juice and serve immediately.

Serves 6
Kale red pepper and quinoa toss, healthy recipe

Per Serving: 230 Calories; Protein 11g; Carbohydrates 32g; Dietary Fiber 7g; Fat 7g; sugar 2g; Cholesterol 5mg; Sodium 170mg.

Source: The Quinoa Revolution

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