 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
|
Ingredients:
Directions:
1. /4 cup red or white quinoa
2. /2 cup water
3. /2 cup plus 1 T balsamic vinegar
4. cups stemmed and roughly torn green kale (such as curly or dinosaur kale)
5. T plus 1 t extra-virgin olive oil, divided
6. T dried blueberries or cranberries
7. small shallot, finely chopped
8. /2 cup sliced cremini mushrooms
9. /4 t kosher salt, divided
10. /2 t freshly ground black pepper, divided
11. T crumbled Greek feta
12. In a fine mesh sieve, add the quinoa and rinse under running water for 2 mins. Add the rinsed quinoa to a medium saucepan; pour in the water; bring to a boil; lower the heat; cover the pan and simmer for 15 mins. Remove the pan from the heat and set aside, covered, for 5 mins. Use a fork to fluff the quinoa and set aside.
13. In a small saucepan set over high heat, add 1/2 cup balsamic vinegar and bring to a boil. Reduce the heat to low and simmer until thick and reduced by half, 2-4 mins. Once the vinegar looks slightly runnier than honey, remove it from the heat (it will continue to thicken as it cools; stir in a drop of water if it is too thick to drizzle).
14. In a large bowl, add the kale and drizzle with 1 t olive oil. Use your hands to massage the oil into the kale for 1 min. Mix in the dried blueberries.
15. In a large skillet set over high heat, add 1 T olive oil and heat until the oil is shimmering, 1-2 mins. Add the shallot and cook, stirring frequently, until browned, about 3 mins. Add the mushrooms and the remaining 1 T balsamic vinegar and season with 1/2 t salt and 1/4 t pepper. Cook, stirring often, until the mushrooms are browned, about 5 mins. Add the cooked quinoa and the feta and heat, stirring frequently, until the feta melts slightly, about 3 mins.
16. Add the mushroom mixture to the kale and toss to combine. Drizzle in the reduced balsamic vinegar and the remaining 1 T olive oil and toss to coat. Season with the remaining salt and pepper and serve.
|
|