Kale, red pepper, quinoa toss
Chatelaine
A super-nutritious dinner ready in 20 minutes.
Ingredients
-
1 1/3 cups plus 1/2 cup
water
-
2/3 cup
quinoa
, any colour
-
4 cups
chopped
kale
, center ribs and stems removed
-
1 cup
red
bell pepper
, sliced into 2 inch lengths
-
1 can
cannellini or white kidney
beans
, drained and rinsed
-
3 tbsp
basil
pesto
-
1/4 cup
grated
parmesan
-
2 tbsp
lemon juice
Instructions
- Combine 1 1/3 cups (325 mL) of water and quinoa in a medium saucepan and bring to a boil. Reduce to a simmer, cover and cook for 15 minutes. Remove from the heat and set aside.
- Pour ½ cup (125 mL) of water into a large saucepan. Layer the kale, red pepper and cannellini beans in the pan-do not stir. Bring to a boil, reduce to a simmer, cover and cook for 4 to 5 minutes (peek once to ensure the water does not completely cook away) or until the red pepper is tender and the beans are hot. Remove from the heat and drain away any remaining water.
- Stir the pesto into the quinoa. Add the quinoa and 2 Tbsp (30 mL) of the Parmesan cheese to the kale mixture; toss well. Spoon the quinoa mixture into a serving bowl and sprinkle with the remaining Parmesan cheese. Sprinkle with lemon juice and serve immediately. (Recipe from Quinoa Revolution by Patricia Green and Carolyn Hemming.)
How to de-stem leafy greens
Nutrition (per serving)
- Calories
- 230,
- Protein
- 11 g,
- Carbohydrates
- 32 g,
- Fat
- 7 g,
- Fibre
- 7 g,
- Sodium
- 170 mg.
