Quinoa, a quick-cooking grain makes for a hearty, complete meal. Many vegetarians and vegans love quinoa because it is not only a whole-grain, but it is higher than many other whole grains in protein. With Passover around the corner, I decided to use quinoa because it is a quick-cooking grain (in 18 minutes) that adheres to strict Kosher guidelines. Mixed with hearty kale and fresh herbs, this quinoa salad is a great addition to the Seder table. But this salad is equally appropriate and delicious for everyone.
Ingredients (Serves 6)
- 2 Tablespoons vegetable oil
- 1 small onion, chopped
- 1/2 teaspoon fresh thyme
- 4 cups kale, about 1/2 bunch, chopped
- 1 1/2 cups low-sodium chicken broth
- 1/2 cup uncooked quinoa
- 1 cup fresh parsley, chopped
- 1/2 cup sliced cherry or grape tomatoes
- 4 teaspoons lemon zest, about 2 lemons
- 1 1/2 Tablespoon lemon juice, about 1/2 lemon
- 2 teaspoons honey
- 1/4 teaspoon salt (optional)
- 1/8 teaspoon freshly cracked pepper
1. In a medium pot, heat oil and sauté onions, kale, and thyme for about 5 minutes or until kale cooks down by half. Then, add the quinoa and chicken broth and bring to a boil. Once boiling, cover pot with lid and simmer for 18 minutes.
|Wash kale thoroughly by plunging it in water, then dry off|
|Cooks down by half|
|After adding chicken broth|
2. Meanwhile prepare lemon mixture, chopped parsley, and sliced tomatoes. Add lemon zest, juice, honey, salt, and pepper together stirring well. Place chopped parsley on the side, not in the dressing to prevent wilting. When quinoa is ready, mix in lemon mixture, chopped parley, and tomatoes. Mix gently and serve warm or chilled.