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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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Here's a holiday side dish you can feel good about serving. Kale packs a mighty punch of vitamins, while quinoa delivers a hearty serving of protein. Best of all, the flavor can't be beat! âLisa Warren, Washington, Washington DC Ingredients:
1-1/2 cups water |
1/2 cup tomato juice |
1 cup quinoa, rinsed |
1 small onion, chopped |
1 tablespoon olive oil |
1 garlic clove, minced |
1/2 teaspoon crushed red pepper flakes |
6 cups coarsely chopped fresh kale |
1/4 cup pine nuts |
1/4 cup dried currants |
1 tablespoon balsamic vinegar |
1 teaspoon lemon juice |
1 teaspoon grated lemon peel |
1/4 teaspoon salt |
1/8 teaspoon pepper |
Directions:
1. In a large saucepan, bring water and tomato juice to a boil. Add quinoa. Reduce heat; cover and simmer for 18-22 minutes or until liquid is absorbed. Remove from the heat; fluff with a fork.
2. In a large skillet, saute onion in oil until tender. Add garlic and pepper flakes; cook 1 minute longer. Stir in kale and cook for 3-4 minutes or until wilted.
3. Stir in pine nuts and currants; cook 2 minutes longer or until kale is tender. Stir in the vinegar, lemon juice, peel, salt and pepper; cook 1-2 minutes longer. Remove from the heat and stir in quinoa. Serve at room temperature. Yield: 6 servings.
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