Ingredients with Measurements:
- 1 cup quinoa
- 2 cups water
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 4 cups kale, chopped
- 1 can chickpeas, drained and rinsed
- 1/2 cup reblo cheese, crumbled
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Skillet
Step-by-step instructions:
1. Rinse the quinoa in a fine mesh strainer and add it to a large pot 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 skillet over medium heat. Add the onion and garlic and sauté until the onion is translucent.
3. Add the kale to the skillet and cook until it is wilted and tender, about 5-7 minutes.
4. Add the chickpeas to the skillet and cook for an additional 2-3 minutes.
5. Once the quinoa is done cooking, fluff it with a fork and add it to the skillet with the kale and chickpeas. Mix everything together.
6. Add the crumbled reblo cheese to the skillet and stir until it is evenly distributed.
7. Season with salt and pepper to taste.
Time:
Preparation time: 10 minutes
Cooking time: 25-30 minutes
Temperature:
N/A
Serving size:
4 servings
Nutritional information:
Calories: 350
Fat: 12g
Carbohydrates: 45g
Protein: 16g
Fiber: 9g
Substitutions for ingredients:
- Quinoa can be substituted with rice or couscous.
- Kale can be substituted with spinach or Swiss chard.
- Chickpeas can be substituted with black beans or lentils.
- Reblo cheese can be substituted with feta or goat cheese.
Variations:
- Add roasted sweet potatoes or butternut squash for a sweeter flavor.
- Top with avocado or a fried egg for added protein.
- Use different types of cheese for a different flavor profile.
Tips and tricks:
- Rinse the quinoa before cooking to remove any bitterness.
- Use a non-stick skillet to prevent sticking.
- Add a splash of lemon juice for added flavor.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve in a bowl with a sprinkle of chopped parsley or cilantro.
Garnishes:
Garnish with a sprinkle of red pepper flakes for added spice.
Pairings:
Pair with a side salad or roasted vegetables.
Suggested side dishes:
Roasted sweet potatoes or butternut squash.
Troubleshooting advice:
If the quinoa is too dry, add a splash of water or broth to moisten it.
Food safety advice:
Make sure to properly store leftovers in the refrigerator and reheat to an internal temperature of 165°F.
Food history:
Quinoa is a grain that originated in South America and has been a staple food for thousands of years.
Flavor profiles:
This dish has a savory and slightly tangy flavor from the reblo cheese, with a hint of bitterness from the kale.
Serving suggestions:
Serve as a main dish for lunch or dinner.
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