- 2 1/2 cups water
- 1 cup red quinoa
- 3 red bell pepper, diced
- 1 bunch kale, cut into 1-inch pieces
- 3 tablespoons coconut oil
- 1/2 sweet onion, diced
- 2 tablespoons minced garlic
- 1/2 cup crumbled feta cheese
- 1/4 cup toasted slivered almonds
- 1 lemon, juiced and zested
- 1 tablespoon olive oil
- sea salt to taste
- fresh cracked black pepper to taste
- Bring water to a boil in a saucepan; add quinoa and red bell pepper. Return water to a boil, place cover on the saucepan, reduce heat to low, and cook for about 10 minutes; add kale and continue cooking until quinoa is tender, about 5 minutes more.
- Heat coconut oil in a skillet over medium-high heat. Saute onion and garlic in hot oil until the onion is translucent, about 5 minutes; transfer to a large bowl. Stir feta cheese, almonds, lemon juice, lemon zest, and olive oil with the onion mixture; add quinoa mixture and stir. Season mixture with sea salt and cracked black pepper.
05/15/2018
recipepes.com
Red Quinoa and Tuscan Kale, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
