Today I woke up feeling a bit green. I don’t mean envious or even sick. I woke up feeling like I needed some good wholesome greens. Imagine my disappointment when I asked Hugh what he wanted for dinner and he said “jalapenos”, which though technically green, I have not been able to find a place in my heart for.
Well, since I am the COO of the Hugh-Annush household (and also because compromising is good), I decided to make him his favorite, stuffed jalapenos, with a healthy side of quinoa and kale salad.
I know. I am sneaky like that.
I do have to admit that I modified the recipe because in its original form it was too much and not vegetarian enough (though near perfect in its gluten/ dairy free form).
Here is my updated recipe:
- 1 cup of quinoa (about 2 cooked)
- 2 tbsp olive oil
- 10 stems of kale, cleaned, stems removed, chopped (also chop up stems and set aside)
- 1/2 large white onion, diced
- 4 fresh garlic cloves minced
- 3 tbsp capers
- 1/4 cup white wine
- the juice of one lemon
- salt and pepper to taste
Cook quinoa until you see the germ. Remove from water. Set aside and allow to cool.
In a large pan, over medium-high heat, add olive oil, kale stems, onion, garlic, bacon and capers and sautee. Cook for about 5 minutes until onions are soft and transparent. Add in kale leaves, white wine and lemon juice. Mixing continually, cook until kale is slightly wilted, about 5 minutes. Season with salt & pepper.
Remove pan from heat and mix in cooked quinoa, toss well. Pour any remaining liquids over the dish. Before serving, top with freshly grated lemon zest.
It came out so yummy! I loved it!
And since it is in fact #winewednesday I drank the rest of the wine 🙂
Quinoa and kale are actually both very nutritionally dense. For those who are vegetarians, allergic, or simply choose to live a green life, this is an amazing side dish or meal. And I am not gonna lie, I like that it isn’t high in calories or fat per portion.
What are you waiting for? try it!