more savory breakfasts: quinoa with kale and walnuts

I should probably just title my cooking posts: I am a kale addict, part ____. Because really, I am. I am also a breakfast addict, and in my ongoing quest for healthy, filling morning meals, I’ve whipped up this tasty concoction:


Another savory breakfast dish, full of all sorts of good stuff: quinoa (a complete protein), kale (high in iron and general veggie goodness), and walnuts (one of the best sources of omega-3 fats out there for vegetarians). I went to town on the kale plants in the garden and cooked a big batch of this a few days ago, and have been eating it every morning since. Of course, it also works well as a lunch or dinner dish!

For 4 servings You’ll need:

1 very large bunch of kale (I would estimate around 1 lb), washed and cut into bite sized pieces
1 c quinoa, rinsed and soaked overnight
2 medium onions, diced
4 cloves garlic, minced
2 tbsp olive oil
1.5 c vegetable broth (or water)
1 c. walnuts
salt and pepper, to taste

In a medium sized saucepan, heat 1 tbsp of oil. Add half the garlic and stir quickly to coat with oil. Add the kale. Saute for 2-3 minutes, stirring occasionally, until kale has turned bright green and is just barely wilted. Transfer kale to a plate or bowl.

In same saucepan, heat remaining tbsp of oil. Add the onion and sautee for 3-5 minutes, until onion is soft and slightly clear. Add the garlic and saute for one more minute.

Add the quinoa and stir until all ingredients are evenly mixed. Add the vegetable broth. Allow liquid to begin bubbling, then reduce heat and leave covered for 15 minutes, until most of the liquid is absorbed by the quinoa.

Add kale and walnuts to quinoa mixture. Stir until ingredients are evenly mixed and heated through. Turn off heat, salt and pepper to taste, and enjoy!

P.S. Consider eating this dish with an orange on the side, the vitamin C will help your body to absorb more of the iron in the kale!

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