Kale and Quinoa

I love this combination of greens and whole grains, which is why I put them together as one recipe. Quinoa (pronounced “KEEN-wa”) is actually an ancient grain from South America, and is very nutrient dense. It’s a great source of iron, phosphrous, B vitamins, and vitamin E, AND it has a very high protein content and more calcium than milk! Kale is an exceptional source of chlorophyll, calcium iron and vitamin A. I often make a meal of these 2 foods alone, or maybe with some baked butternut squash with a little lemon juice, flax oil and sea salt. (Easiest healthy meal ever!) They would also make great side dishes along with meat or fish.

1 bunch of Kale

1 cup of Quinoa

First, rinse the quinoa with cool water to rinse off the saponin, a coating which acts as a natural pesticide. Put the quinoa in a medium saucepan with 2 cups of water. Bring to a boil and then lower to a simmer. After about 5 minutes at a simmer remove from heat and let it sit for about 30 minutes. Check tenderness of the grains. You will know that it is ready when there is no longer any water left at the bottom of the pot.

While the quinoa is cooking:
Cut kale crosswise into pieces. Wash in a salad spinner, and place in a medium sized saucepan with about 1 inch of water on the bottom. Cook at medium-low heat for about 7 minutes, or until the kale has your desired crunchiness/chewiness.