Ingredients with Measurements:
- 1 cup quinoa
- 2 cups water
- 1 bunch kale, stems removed and chopped
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon smoked paprika
- 1 avocado, sliced
- 1/4 cup sliced almonds
- 1/4 cup dried cranberries
- 1/4 cup crumbled feta cheese
- 1 lemon, cut into wedges
Special Equipment Needed: None
Step-by-Step Instructions:
1. Rinse quinoa in a fine-mesh strainer and add it to a medium saucepan with 2 cups of water. Bring to a boil, then reduce heat to low and cover. Cook for 15-20 minutes or until the water is absorbed and the quinoa is tender.
2. While the quinoa is cooking, heat the olive oil in a large skillet over medium-high heat. Add the chopped kale and season with salt, black pepper, garlic powder, onion powder, and smoked paprika. Cook for 5-7 minutes or until the kale is wilted and tender.
3. Divide the cooked quinoa and kale evenly between four bowls. Top each bowl with sliced avocado, sliced almonds, dried cranberries, and crumbled feta cheese.
4. Serve with lemon wedges on the side.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature: None
Serving size: 4
Nutritional information:
Calories: 398
Fat: 21g
Carbohydrates: 44g
Fiber: 9g
Protein: 12g
Substitutions for ingredients:
- Quinoa can be substituted with brown rice or farro.
- Kale can be substituted with spinach or Swiss chard.
- Avocado can be substituted with sliced cucumber or cherry tomatoes.
- Sliced almonds can be substituted with chopped walnuts or pecans.
- Dried cranberries can be substituted with raisins or chopped dates.
- Feta cheese can be substituted with crumbled goat cheese or shredded Parmesan cheese.
Variations:
- Add grilled chicken or shrimp for extra protein.
- Use different spices to season the kale, such as cumin or chili powder.
- Add roasted sweet potato or butternut squash for extra sweetness.
- Top with a fried or poached egg for added richness.
Tips and Tricks:
- Make a big batch of quinoa and kale ahead of time and store in the fridge for easy meal prep.
- Toast the sliced almonds in a dry skillet over medium heat for extra flavor and crunch.
- Use a vegetable peeler to create thin ribbons of cucumber or carrot for added texture and color.
Storage Instructions:
Leftovers can be stored in an airtight container in the fridge for up to 3 days.
Reheating Instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation Ideas:
Serve in a colorful bowl or on a large platter for a beautiful presentation.
Garnishes:
Garnish with fresh herbs, such as parsley or cilantro, or a sprinkle of red pepper flakes for added heat.
Pairings:
Pair with a crisp white wine or a light beer.
Suggested Side Dishes:
Serve with a side of roasted vegetables or a simple green salad.
Troubleshooting Advice:
If the quinoa is too dry, add a splash of water or broth to moisten it.
Food Safety Advice:
Make sure to rinse the quinoa thoroughly before cooking to remove any bitterness.
Food History:
Quinoa is a grain-like seed that has been cultivated in the Andean region of South America for thousands of years. It was considered a sacred crop by the Incas and was a staple food in their diet.
Flavor Profiles:
This dish has a combination of savory, sweet, and tangy flavors, with a nutty and earthy undertone from the quinoa and kale.
Serving Suggestions:
Serve as a healthy and satisfying lunch or dinner option.
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