Quinoa With Rabbit And Kale Recipes

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GARLIC KALE QUINOA



Garlic Kale Quinoa image

Great for a quick-but-healthy side dish. White cooking wine can be used instead of 1 tablespoon water at the end of cooking.

Provided by Melanie

Categories     Side Dish     Grain Side Dish Recipes

Time 35m

Yield 2

Number Of Ingredients 8

⅔ cup water
⅓ cup quinoa
1 tablespoon olive oil
1 cup chopped kale
1 clove garlic, minced
salt and ground black pepper to taste
¼ teaspoon sesame oil
1 tablespoon water, or as needed

Steps:

  • Bring 2/3 cup water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes.
  • Heat olive oil in a skillet over medium heat; saute kale and garlic in the hot oil until kale is wilted, about 5 minutes. Season with salt and pepper.
  • Stir quinoa into kale mixture and add sesame oil; cook until flavors blend, about 5 more minutes. Add 1 tablespoon water to mixture to keep from sticking.

Nutrition Facts : Calories 188.2 calories, Carbohydrate 22 g, Fat 9.3 g, Fiber 2.7 g, Protein 5.2 g, SaturatedFat 1.2 g, Sodium 18.8 mg

KALE AND QUINOA SALAD



Kale and Quinoa Salad image

Delicious and nutritious! This salad is sure to please the crowd! And with so many options to mix and match to your tastes, you can't go wrong. You can play with the kale-to-quinoa ratio to make this your own. Use alternative nuts and dried fruit to customize to your own taste buds.

Provided by Kicius

Categories     Salad     Green Salad Recipes     Kale Salad Recipes

Time 55m

Yield 6

Number Of Ingredients 12

2 cups water
1 cup quinoa
10 leaves kale, cut into small pieces
3 tablespoons olive oil
2 tablespoons lemon juice
1 teaspoon Dijon mustard
1 large garlic clove, minced
1 teaspoon fresh cracked black pepper
½ teaspoon ground sea salt
1 cup pecans
1 cup currants
¾ cup crumbled feta cheese

Steps:

  • Bring water to a boil in a saucepan. Stir quinoa into the boiling water, reduce heat to medium-low, place cover on the saucepan, and cook until water absorbs into the quinoa, about 12 minutes. Remove saucepan from heat and let rest covered for 5 minutes. Remove cover and allow quinoa to cool completely.
  • Put kale in a large mixing bowl.
  • Whisk olive oil, lemon juice, Dijon mustard, garlic, pepper, and salt together in a bowl until oil emulsifies into the mixture; drizzle over kale. Add cooled quinoa, pecans, currants, and feta cheese to the dressed kale and toss to incorporate.

Nutrition Facts : Calories 439.3 calories, Carbohydrate 43.9 g, Cholesterol 16.7 mg, Fat 27 g, Fiber 6.3 g, Protein 10.7 g, SaturatedFat 5.2 g, Sodium 397.3 mg, Sugar 17.8 g

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