Sauteed Kale and Quinoa Skillet

½ cup quinoa
1 cup chicken broth
1 Tbsp olive oil
1 onion, chopped
2 cloves garlic
5 to 6 cups kale
½ tsp. red pepper flakes (more or less to your liking)
Pinch of sea salt
2 Tbsp Parmesan cheese, grated
2 Tbsp whole wheat Panko bread crumbs
To make quinoa, rinse and soak for about 10 minutes in warm water. Bring 1 cup of chicken broth to a boil in a small saucepan and add drained quinoa to boiling broth. Cover and reduce heat to a simmer, cooking for about 15 minutes, or until broth is absorbed. Turn heat off and allow quinoa to sit for an additional 5 minutes, then fluff with a fork; set aside.
In a large skillet, drizzle olive oil over medium heat and saute onion and garlic until fragrant. Add kale along with 2 tablespoons of water and cover, allowing the kale to steam for about 5 to 10 minutes, stirring occasionally until kale is tender.
Remove lid and add 1 cup cooked quinoa, red pepper flakes and a pinch of sea salt, mixing well.
Add Parmesan cheese and bread crumbs, cooking until cheese is melted, then serve immediately and enjoy!

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