Curried Quinoa With Red Lentils And Kale Recipes

CURRIED QUINOA WITH RED LENTILS AND KALE

Curried Quinoa with Red Lentils and Kale image

This is gluten-free, vegan, and dairy-free, if your omit the butter. It is a slightly sweet, savory dish with a kick of spice. Vegetarian comfort food. It's very modestly spicy for spicy food lovers, but very spicy for people who aren't accustomed to chiles.

Provided by Heather

Categories Everyday Cooking Vegetarian

Time 50m

Yield 3

Number Of Ingredients 19

Ingredients

2 cups water
1 cup vegetable broth
⅓ cup red lentils
¼ cup finely chopped onion
1 jalapeno pepper, seeded and minced
3 cloves garlic, minced, or more to taste
1 cup rainbow quinoa
1 ½ teaspoons ground cumin
1 teaspoon curry powder
½ teaspoon salt
½ teaspoon chili powder
½ teaspoon ground cinnamon
½ teaspoon ground black pepper
½ teaspoon ground coriander
¼ teaspoon ground cardamom
¼ teaspoon ground cloves
3 cups chopped kale
½ cup frozen peas
1 tablespoon unsalted butter, or more to taste

Steps:

Bring water and broth to a boil in a stockpot; add lentils, onion, jalapeno pepper, and garlic. Cover stockpot, reduce heat to medium, and simmer for 10 minutes.
Mix quinoa, cumin, curry powder, salt, chili powder, cinnamon, black pepper, coriander, cardamom, and cloves into broth mixture; return to a boil. Cover stockpot, reduce heat to medium, and simmer until quinoa is tender, about 10 minutes more.
Stir kale, peas, and butter into quinoa mixture and return to a boil. Cover stockpot, reduce heat to medium, and cook until kale and peas are tender, about 10 minutes more.

Nutrition Facts : Calories 403.8 calories, Carbohydrate 65.6 g, Cholesterol 10.2 mg, Fat 8.8 g, Fiber 14.7 g, Protein 18.3 g, SaturatedFat 3 g, Sodium 615.7 mg, Sugar 3.6 g

RED QUINOA AND TUSCAN KALE

Red Quinoa and Tuscan Kale image

We love quinoa, especially red quinoa. I like kale (the kids weren't so sure about kale). The kids loved this dish! Everyone had seconds, even my picky eater. The combination of salty, sweet, and savory was awesome. Keeping in mind that I do the pinch-here-pinch-there style of cooking, this is easily adjusted to your personal taste. Next time I make this, I will be adding in some capers . . . because we like capers!

Provided by Selayma

Categories Side Dish Grain Side Dish Recipes

Time 35m

Yield 6

Number Of Ingredients 13

Ingredients

2 ½ cups water
1 cup red quinoa
3 red bell pepper, diced
1 bunch kale, cut into 1-inch pieces
3 tablespoons coconut oil
½ sweet onion, diced
2 tablespoons minced garlic
½ cup crumbled feta cheese
¼ cup toasted slivered almonds
1 lemon, juiced and zested
1 tablespoon olive oil
sea salt to taste
fresh cracked black pepper to taste

Steps:

Bring water to a boil in a saucepan; add quinoa and red bell pepper. Return water to a boil, place cover on the saucepan, reduce heat to low, and cook for about 10 minutes; add kale and continue cooking until quinoa is tender, about 5 minutes more.
Heat coconut oil in a skillet over medium-high heat. Saute onion and garlic in hot oil until the onion is translucent, about 5 minutes; transfer to a large bowl. Stir feta cheese, almonds, lemon juice, lemon zest, and olive oil with the onion mixture; add quinoa mixture and stir. Season mixture with sea salt and cracked black pepper.

Nutrition Facts : Calories 316.1 calories, Carbohydrate 34.6 g, Cholesterol 11.1 mg, Fat 16.9 g, Fiber 6.1 g, Protein 10.1 g, SaturatedFat 8.7 g, Sodium 235.3 mg, Sugar 3.8 g

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