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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.
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