Stir-fried quinoa with kale
I made way too much quinoa this weekend. I hate to see food go to waste so instead of stir-fried brown rice for my easy Monday night dinner, I used the already cooked quinoa. I love to recommend quinoa to not only my gluten free clients, but also vegetarians. It's a great source of essential amino acids and fiber.
2.5 cups cooked quinoa*
5-6 large kale leaves (de-stemmed and diced into small ribbon like pieces)
1.5 Tbsp extra-virgin olive oil
2 tsp toasted sesame oil
2 minced garlic cloves (or if follow low FODMAP diet use 2 tsp garlic infused oil)
1.5 Tbsp tamari (or wheat-free soy sauce)
Steam the chopped kale for 5-6 minutes until bright green and tender.
Heat the 1 Tbsp olive oil in a wok or non-stick pan on medium low heat. Add the minced garlic and saute until aromatic being careful to not burn the garlic. If using garlic infused oil instead of garlic, you can add that to the hot pan.
Raise the heat to medium high heat. Add the kale and saute for 2-3 minutes.
Then add quinoa to the hot pan and toss everything together.
When the quinoa/kale mixture is sufficiently hot, drizzle the tamari and toasted sesame oil on top and mix.
Cook for another 2-3 minutes.
*Note: Prior to cooking the dry quinoa, rinse it first to remove the bitter coating. Quinoa cooks quickly on the stove top in about 15 minutes, same as white rice, but so much more nutritious.