I’ve read a lot of trendy “foodie” articles saying that kale and quinoa are the greatest, they’ll change your life, insert arbitrary anecdote or study here. Seriously though, they’ll change your life when you start eating them because they’re actually delicious and you’ll laugh at how easy they are to cook.
Kale is a leafy green vegetable that looks sort of like lettuce. It’s usually hiding next to the collard greens and watercress in the green veggie section of your grocery store. It’s usually priced at two large bunches for four or five dollars.
Do yourself a favour and incorporate this stuff into your diet. It’s cheaper and more nutritious than spinach or broccoli. Eaten raw, it has a bitter taste that most people don’t like, which is why this recipe calls for it to be sautéed.
Quinoa is a grain that looks like tiny little beads. The Incas ate a lot of it for its nutritional value—it’s a complete protein because it contains all the essential amino acids. You can usually find it in the grocery store where they keep rice or pasta. I’d recommend buying it at Costco or at a bulk store, where it’s usually cheaper.
There are apparently a couple of different ways you can cook quinoa, but I cook it like most people cook rice: in a pot and on the stove. If you or your roommate has a rice cooker handy, you can also use that instead, but open it up and check on it while it cooks.
Feel free to add other vegetables you have on hand—except cauliflower, that shit’s nasty—or take out ones you don’t like (I hear most people aren’t a fan of mushrooms).
Ingredients:
1.) Wash all the vegetables (mushrooms, pepper, kale, grape tomatoes, onion, garlic). Chop the garlic and onion and set aside.
2.) Wash and separate the kale leaves, removing the bottom stems. You can take the leaves off the stem or you can leave them on. I like them on, because they have a nice crunch and a different flavour. Chop the kale into salad-sized pieces, about one inch.
3.) Slice the grape tomatoes in half, slice the mushrooms and pepper however you like. I usually cut the pepper into tiny squares because they cook faster that way.
4.) Rinse and drain the quinoa using a strainer. Pour the stock and quinoa into a small saucepan and bring to a boil. Once you’ve got a rolling boil—big bubbles—going, bring down to medium heat. Stir occasionally for 10-15 minutes or until all liquid is absorbed. Grains should be translucent.
5.) While the quinoa is cooking or cooling, put 2 tbs of olive oil into a large frying pan or skillet. You could use a saucepan if your roommate hasn’t done the dishes. Toss half the garlic and half the onions in, and use medium heat.
6.) When your garlic and onion start to sizzle, throw in the mushrooms and bell pepper. Add black pepper, and toss the vegetables in the oil until the mushrooms have gotten a little dark.
7.) Add the kale, remaining garlic and onion, and two more tablespoons of olive oil. Stir the vegetables together and cover for 2 minutes.
8.) Once everything’s cooked transfer to a large bowl, add tomatos, and mix it all together. Crumble the feta cheese on top, and squeeze half a lemon over the salad. Mix well, add salt and pepper to your liking.
Total cooking time: 25-35 minutes
2-4 servings
–@thisisjesschin
