Welcome to another one of my colorful dishes. This dish packed with protein and nutrients. It can be a great side dish or just plain by itself.
Ingredients:
1 cup red quinoa
3 cups vegetable broth
1 bunch of kale
2 tablespoons olive oil
6 garlic gloves (minced)
2 cups cooked yellow corn (can be frozen or in a bag)
1 can roasted red peppers (cut into pieces)
2 tablespoons lemon juice
1 teaspoon paprika
1 teaspoon cumin
1/2 teaspoon dried rosemart
salt/pepper, to taste
Directions:
1. Combine quinoa with broth in a medium saucepan. Bring to a rapid simmer, then cover and simmer gently until broth is absorbed and quinoa is cooked (about 15-20 minutes).
2. Strip kale leaves away from stems and slice them. Wash them well using a colander.
3. Heat oil in a deep stir fry pan and saute garlic for about 3 minutes,
4. Add kale and cover to steam kale for about 3 minutes. Lift lid over to stir and make sure it gets all the cooked but not too soft.
5. In a large bowl, combine quinoa with kale, the cooked corn, roasted red peppers, seasonings, and lemon juice and mix well. Season with salt and pepper to taste, then serve.
-EATING FOOD AS PEACE...
-That VVV.
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