Chef Troy’s Herbed Quinoa with Kale
25 minutes | Makes 7 cups
Serve this as a bed for the 4-Bean Ital Stew, or add it to your favorite salad or soup for extra fiber and heft. Be sure to rinse the quinoa to remove any bitterness, and let it rest a few minutes after it’s done cooking so that it gets nice and fluffy.
Ingredients
2 cups dry quinoa
4 cups low-sodium vegetable broth
2 sprigs chopped thyme
Sea salt, to taste
1 cup chopped curly kale, tough stems removed
Instructions
1. Place quinoa in a mesh strainer and rinse under running water for at least 1 minute. Drain well.
In a saucepan combine quinoa, broth, thyme, and salt. Bring to boiling; then reduce heat to simmer. Cook 15 minutes or until all liquid has been absorbed, reducing heat as necessary to maintain a gentle simmer.
Remove from heat. Cover and let rest 5 minutes. Fluff grains with a fork. Stir in kale. Serve hot.
