Adapted from Runners World Cookbook
Submitted at the 2014 Share Member Potluck
2 T. olive oil
1 c. quinoa, well rinsed
3 c. water
1/2 red onion, chopped
3 cloves garlic, minced
6 c. kale leaves, chiffonade (thin strips made by laying the leaves together, ruling like a tube, and slicing crosswise)
1 large tomato, diced
1/2 t. red pepper flakes
1/3 c. feta or grated parmesan
Salt and pepper
Heat 1 T. oil in a medium saucepan over medium-high heat. Add the quinoa and toast, stirring occasionally for 4 minutes. Add the water, reduce heat to low and simmer for 15 minutes or until the quinoa is tender. Drain off any remaining water.
Meanwhile, add the remaining 1 T. oil to large skillet over medium heat. Add the onion and garlic and cook, stirring frequently, for 5 minutes, or until the onion softens. Add the kale and cook, stirring frequently for 4 minutes, or until wilted. Add the tomato and cook until heated through.
Fold in the quinoa, stirring well to combine. Add the pepper flakes and cheese. Season to taste with salt and pepper. Stir again. Let stand for 3 to 5 minutes to blend flavors.
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