I’m learning when you buy a 2 lb bag of kale, you have to figure out how to eat 2 lbs of kale!
Yesterday, I took a chance and cooked it with some quinoa to make a salad for lunch and can’t believe how yummy it came out. The combo of cooked kale (which can be a little too earthy for me) was complemented perfectly by the sweet cranberries and salty sunflower seeds. Adding the quinoa made it a meal and added great texture. I will be making this again!
Here’s what I did…
- 1/4 cup uncooked quinoa (42g)
- 1/2 cup water
- 50g raw kale, chopped finely
- 15g roasted sunflower kernels
- 15g dried cranberries
- ~1 tsp packed fresh thyme
- Kosher salt
Put the quinoa and 1/2 cup water in a small pot. Top with the kale.
Place the pot over high heat until the water boils. You’ll notice small bubbles on the sides in just a few minutes. Cover without stirring the kale in, and lower to a simmer.
After 10 minutes, uncover and toss everything. There should still be a little water remaining and the kale will have wilted.
Re-cover and continue to simmer for 5 more minutes while you gather the remaining ingredients.
Uncover the quinoa and kale again. Give it a good stir, raise the temperature of the burner to high, and cook uncovered until any remaining water cooks off, maybe 30 seconds.
Pour the quinoa-kale combo over the rest of the ingredients and toss together with a little kosher salt.
Pile on a plate and enjoy!
I ate half of it right away but put the plate in the fridge on my way out the door to run an errand. When I got back I pulled it out and tried it cold.
It was just as good, if not better!
I really enjoyed this one and I’m proud of myself for coming up with a fun way to get two foods in me that I know I should be eating more of: quinoa and kale.
|Servings||Amt per Serving|
|330||3g||6g||old: 6||new: 7|