Garlic Kale Quinoa Food

GARLIC KALE QUINOA

Steps:

• Bring 2/3 cup water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes.
• Heat olive oil in a skillet over medium heat; saute kale and garlic in the hot oil until kale is wilted, about 5 minutes. Season with salt and pepper.
• Stir quinoa into kale mixture and add sesame oil; cook until flavors blend, about 5 more minutes. Add 1 tablespoon water to mixture to keep from sticking.

SAUTEED KALE WITH GARLIC

Steps:

• Cook 5 sliced garlic cloves in 1/4 cup olive oil in a pot over medium-low heat until sizzling, 1 minute. Add 1 pound chopped kale and stir until wilted, 3 to 5 minutes. Increase the heat to medium. Add 2 tablespoons cider vinegar, 1/2 teaspoon kosher salt and a pinch of red pepper flakes. Cook, stirring, until tender, 5 minutes.

KALE & QUINOA PATTIES

Steps:

• Put the quinoa in a saucepan and pour over the hot stock. Simmer for 18-20 mins over a gentle heat until the grains have fluffed up and the liquid has disappeared. Remove from the heat and allow to cool. Meanwhile, bring a large saucepan of water to the boil. Add the kale and simmer for 6-8 mins until cooked through. Drain, squeeze out any excess water and set aside.
• Put 1 tbsp olive oil in a small frying pan over a medium heat. Add the onion and cook for 2-3 mins until translucent. Add the garlic and cook for 1 min more. Tip the cooked quinoa into a bowl and add the kale, onion, garlic, breadcrumbs, egg and sundried tomatoes. Season well and mix to combine. Set aside.
• To make the pesto, put the basil, parsley, garlic, pine nuts and Parmesan in a small food processor. Pulse, slowly pouring in the oil, until you have a thick pesto. Squeeze in the lemon juice to loosen, then set aside.
• Gently heat 2 tbsp olive oil in a shallow frying pan. Using your hands, form the quinoa mixture into 8 round patties. Add to the frying pan and fry for 4-5 mins each side until crisp and golden.
• Heat the grill to high and put a slice of goat's cheese on top of each patty. Place under the grill to brown and melt the cheese slightly - this will take a matter of seconds, so keep an eye on them. Top each patty with a generous spoonful of pesto and serve with some fresh green leaves, if you like.

QUINOA WITH ROASTED CAULIFLOWER AND KALE

Steps:

• 1. Peel and smash 1 garlic clove.
• 2. Bring broth and garlic to a boil. Add quinoa. Reduce heat to med-high, cover, and simmer for 15-20 minutes, until the quinoa absorbs the broth.
• 3. Slice cauliflower into 1/2 inch thick slabs, then chop into bite-sized pieces. The flat slices will brown and caramelize better than florets. Slice remaining garlic. Cut the stems out of the kale leaves and chop into 1 inch squares.
• 4. Heat 2 tablespoons coconut oil over medium heat in a large skillet. Add garlic slices. Stir and cook for 1 minute. Add cauliflower cut-sides down. Cook for 5 minutes, or until the cauliflower browns slightly. Flip the cauliflower, sprinkle with 1 teaspoons salt, and cook for another 5 minutes. Turn the heat up to med-high if necessary. The cauliflower should be cooked, but still have a crunch to it. Remove the cauliflower from the skillet and set aside.
• 5. Heat 1 tablespoons in the skillet and add chopped kale. Sprinkle with 1 teaspoons salt. Cook, stirring frequently for 2 minutes, or until the kale turns bright green and starts to wilt. Add the cauliflower back to the skillet and mix.
• 6. Serve the quinoa topped with the cauliflower and kale. Sprinkle with seasame seeds and garnish with garlic scapes, if available.

QUICK LEMON AND GARLIC QUINOA SALAD

Steps:

• Boil the water in a large stock pot.
• Add salt and quinoa and boil for 10 minutes.
• Drain in a strainer (like pasta).
• Prepare dressing in a large bowl.
• Add carrots, seeds, parsley, and cooked quinoa, and toss well.