My quinoa and kale recipe
So, this is a good side dish, but we eat it as a main dish, too. I don't know how to tell y'all about the grains I use. My grocery store sells little packages of grain combinations, right next to the rice. One of them is a red quinoa and bulgar wheat combo. That's what I use in this dish. I have to assume that most major grocery chains now cater to the whole grain crowd and have similar products. Anyway, here it is:
QUINOA AND KALE HOT DISH
2 TB butter
2 TB olive oil
1 c. chopped onion
1/2 c. chopped celery
1/2 c. chopped carrot
1 bunch of kale, washed, de-stemmed, and chopped
1 1/2 c. of whole grains (red quinoa and any other grains you like)
4 c vegetable broth
S&P (I seasoned mine with garlic salt and red cayenne pepper, but use whatever seasonings you like.)
Balsamic vinegar!
In large pot, heat butter and olive oil. Add onion, carrots and celery. Saute over med heat until onion begins to turn translucent. Add in chopped kale (it will wilt down quickly) and stir to coat with oil. Add veggie broth and seasonings, cover and cook about 30 minutes, stirring occasionally.
Now comes the most important part: dish up quinoa and liberally sprinkle with balsamic vinegar before serving. It really just isn't the same without the balsamic vinegar dressing.
This will keep several days in the refrigerator and just gets better and better!
Vickie
