Over the past month, I've taken quite the liking to quinoa. The first few times I made quinoa, honestly I thought it tasted pretty weird. It almost tasted dirty. But then, THEN, I tried a new method. Instead of the simmering method, I boiled the quinoa and O.M.G. quinoa is GOOD! YES! (I learned about that cooking method from Ali, one of my favorite bloggers out there)
Quinoa is high in fiber and protein so if you're into that (hint: you should be), then eat some quinoa. Like right now. It's extremely versatile and can be served in a variety of ways, but my favorite so far is to serve a big scoop next to a mixture of some sauteed veggies, preferably with a dark leafy green.
In this case, I used some baby potatoes (purple and golden), some sweet corn and the red kale I bought at the farmers' market. I'm obsessed with that red kale. It is so, so good. Don't be afraid of potatoes - they are really quite healthy as long as they aren't fried in vats of oil or mixed with ridiculous amounts of butter and cheese. Of course, I added a load of garlic, because what are potatoes without garlic? Nothing I tell you. Potatoes and quinoa are the perfect pair, they really are.
Kale and Quinoa Veggie Bowl
serves 1-2 - please play with this recipe - it is about as versatile as they come
1/2 cup uncooked quinoa
5-10 baby potatoes (depends how hungry you are), cut into quarters
1/2 cup frozen organic sweet corn
4 leaves red kale, rolled and cut into ribbons
2 cloves garlic, minced
kosher salt & black pepper
1. Fill a medium pot with water. Boil, then add quinoa. Cook 9-11 minutes. I chose 11. Drain carefully through a fine-mesh sieve or by holding the lid over the pot tightly and carefully pouring out the water. Season with a pinch of salt.
2. In a separate saucepan, heat about 1 Tbsp. olive oil over medium heat. When the oil shimmers, add the potatoes and corn. Cook until the potatoes get tender and brown, stirring occasionally. Add the garlic and kale and cook until the kale is wilted down. Serve next to the quinoa. Mmm!