This hearty dish combines the nutty flavor of red quinoa with the vibrant, earthy taste of kale, inspired by rustic Tuscan cooking. It's a simple and nutritious meal that's perfect for any day of the week.
Start by bringing some water to a boil in a saucepan. Once it's boiling, add the quinoa and chopped red bell pepper. Let it come back to a boil, then cover the pan, turn the heat down to low, and let it cook for about 10 minutes. After that, toss in the kale and cook everything together until the quinoa is tender, which should take another 5 minutes or so.
While the quinoa and veggies are cooking, warm up the coconut oil in a skillet over medium-high heat. Add the chopped onion and garlic, sautéing until the onion becomes soft and translucent—about 5 minutes. Once done, transfer this mixture to a large bowl.
Next, mix in the feta cheese, almonds, lemon juice, lemon zest, and a good drizzle of olive oil with the onion and garlic. When the quinoa and kale are ready, add them to the bowl and give everything a good stir. Finally, season with some sea salt and freshly cracked black pepper to taste, and you’re all set!
- Rinse the quinoa thoroughly before cooking to remove its natural bitterness.
- Use fresh kale and remove the tough stems for a better texture.
- Toast the quinoa lightly in a dry pan before boiling to enhance its nutty flavor.
This dish is full of vibrant colors and earthy flavors that come together beautifully. It's both nutritious and satisfying, making it a great choice for a wholesome meal. The combination of red quinoa and kale offers a nice texture contrast and plenty of vitamins.
Serve warm or at room temperature as a main dish or side. It pairs well with grilled chicken, roasted vegetables, or a simple lemon vinaigrette. Adding a sprinkle of Parmesan or toasted pine nuts on top can add extra flavor and crunch.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or broth to keep it moist. This dish can also be enjoyed cold as a salad the next day.
