Kale, red pepper, quinoa toss

Total 20 min
Serves 6

261

Ingredients

1 1/3 cups plus 1/2 cup
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

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.)

Nutrition

Calories 230, Protein 11 g, Carbohydrates 32 g, Fat 7 g, Fibre 7 g, Sodium 170 mg.

How to de-stem leafy greens

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