No recipe screams “healthy” more than this one! But it’s also comforting and will keep you feeling satisfied for hours.
- 1 cup (180 g) dry quinoa
- 3 Tbsp olive oil, divided
- 1 bunch kale, stems removed and chopped
- 1 cup (150 g) cherry or grape tomatoes, halved
- Juice from ½ large lemon
- Salt and pepper to taste
- Optional toppings: slivered almonds, walnuts, or nutritional yeast
Cook the quinoa according to its package instructions.
While the quinoa cooks, heat 1 Tbsp olive oil in a large saute pan over medium heat. Add kale and toss to coat. Add ¼ cup (60 ml) water and cover, cooking for 3-5 minutes.
Remove the cover and stir, turning the heat down to low. Let cook for another 10-15 minutes, until tender, stirring occasionally. Add more water as needed. Salt and pepper to taste.
Heat 1 Tbsp olive oil in a small skillet over medium-high heat. Add the tomatoes and saute for 4-5 minutes, until they soften. Set aside.
In a small bowl, whisk together the lemon juice and remaining 1 Tbsp olive oil. Set aside.
When the quinoa and tomatoes are done cooking, toss them together in the skillet with the kale. Add the lemon juice mixture and stir to coat. Add salt and pepper to taste.
Sprinkle with the optional toppings – slivered almonds, walnuts, or nutritional yeast – if using. Serve and enjoy!