My first quinoa post! I can’t believe it’s taken me this long to write about quinoa since I make it every other day for dinner! I think quinoa has gained enough popularity that most people are also cooking this in their own homes on a regular basis.
If you didn’t already know, quinoa is a complete protein so it will help keep you fuller, longer. It is the only grain that is considered a protein.
This meal also has a lot of staying power due to the beans and kale. I added a dressing to punch up the taste, but feel free to use whichever dressing is your favorite.
Finally, kale is great for detoxing. Kale provides a comprehensive support for the body’s natural detox system. New research shows that isothiocyanates (ITCs) found in kale can help regulate detox.1
It is also packed with antioxidants, which help neutralize harmful free radicals in the body. Some research suggests kale helps reduce the risk of certain cancers.
Quinoa and Vegetable Ingredients
1 cup quinoa (your favorite variety)
1 1/2 cups water
2 cups kale, chopped
1/2 can cannellini beans
1 cup mushrooms, chopped
1/2 onion, chopped
2 garlic cloves, minced
1/2 tbsp extra virgin olive oil
Splash of red wine vinegar
1 tbsp coconut oil
salt and pepper to taste
Makes more than 4 servings. Store extra dressing.
3 tbsp lemon juice
1/4 tsp dijon mustard
1/4 cup extra virgin olive oil
salt and fresh ground black pepper to taste
Bring quinoa and water to a boil in a medium-sized saucepan. Cook according to package directions.
Meanwhile, heat 1/2 tbsp of extra virgin olive oil in a medium sized skillet. Saute chopped onion and garlic about 2-3 minutes. Chop mushrooms and saute until they turn a darker brown. Push onion, garlic, and mushrooms to the side of the skillet and add the coconut oil. Remove kale from ribs and coarsely chop. Add the kale all at once and turn over until it wilts, not more than 1-2 minutes. Add a splash of red wine vinegar to the kale and mix together. (I got the red wine vinegar tip from a breakfast I had at Evergreen Lodge in Yosemite). Add beans for about 1 minute – just to warm them.
Immediately put the kale and the other vegetables in a bowl large enough to hold all the ingredients. Then, add the cooked quinoa.
Mix together the lemon juice, dijon mustard – the mustard acts as an emulsifier to hold the vinegar and olive oil together – salt, and pepper, and then whisk in the olive oil to make the dressing. Combine dressing with the kale, quinoa and vegetables.