Quinoa With Pecans Sauteed Kale And Dates Food

SAUTEED KALE

Steps:

• Heat olive oil in a large saucepan over medium-high heat. Add the garlic and cook until soft, but not colored. Raise heat to high, add the stock and kale and toss to combine. Cover and cook for 5 minutes. Remove cover and continue to cook, stirring until all the liquid has evaporated. Season with salt and pepper to taste and add vinegar.

SPAGHETTI SQUASH WITH PECANS AND DATES

Steps:

• Peel and seed 1 spaghetti squash; cut into 1 1/2-inch chunks. Toss with olive oil, salt and pepper. Roast on a preheated baking sheet at 450˚ until tender and browned, about 45 minutes. Brown 1 tablespoon butter in a skillet over medium heat. Remove from the heat and stir in 1/3 cup chopped pitted dates, 1/4 cup chopped pecans, 1/2 teaspoon fresh thyme and a pinch of salt; scatter over the squash.

KALE AND QUINOA SALAD

Steps:

• Steep the kale in hot water in a large bowl until it turns slightly brighter, 1 to 2 minutes. Remove and pat dry.
• In a small bowl, combine the vinegar and a pinch of salt and freshly ground pepper. While whisking, slowly drizzle in the olive oil.
• Pour half the dressing over the kale in a large bowl. Massage the kale leaves with your hands. Add the quinoa, tomatoes and more dressing and toss together with 2 spoons. Mix in the goat cheese and pine nuts. Transfer the salad to a serving dish. Allow to sit for 20 minutes before serving.

QUINOA WITH KALE, SWEET POTATOES AND PECANS

Steps:

• Chop pecans and set aside.
• Remove the center stem from the kale and discard. Wash and chop kale leaves and set aside. If you don't know how to remove the stems from kale, Google: remove kale stems.
• Peel and dice sweet potato and set aside.
• Prepare celery, onion and mushrooms and set aside.
• Slice scallions and set aside.
• Combine quinoa and broth in a small sauce pan. Bring to a gentle boil, then lower heat and simmer gently until liquid is absorbed, about 15 minutes. Set aside.
• While quinoa is cooking, steam sweet potato until done but still firm. Set aside.
• While quinoa and sweet potatoes are cooking, coat large covered non-stick frying pan or Dutch oven (at least 5 quarts) with oil and add celery, onion, mushrooms and cumin. Cook until soft, stirring frequently and adding small amounts of water if needed to prevent sticking.
• Add kale and a small amount of water if needed to the pan. Cover and cook until kale is wilted and soft, stirring occasionally.
• Add quinoa, sweet potato, scallions and pecans. Combine and heat through.

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.