Best 4 Red Quinoa And Tuscan Kale Recipes
Red quinoa and Tuscan kale are two powerful ingredients that can be used to create a delicious and nutritious meal. Red quinoa is a whole grain that is high in protein and fiber, while Tuscan kale is a leafy green that is packed with vitamins and minerals. Together, these ingredients make a meal that is both satisfying and good for you. In this article, we will explore some of the best recipes for cooking red quinoa and Tuscan kale, so that you can enjoy this delicious and healthy combination in your own home.
Check out the recipes below so you can choose the best recipe for yourself!
RED QUINOA AND TUSCAN KALE
We love quinoa, especially red quinoa. I like kale (the kids weren't so sure about kale). The kids loved this dish! Everyone had seconds, even my picky eater. The combination of salty, sweet, and savory was awesome. Keeping in mind that I do the pinch-here-pinch-there style of cooking, this is easily adjusted to your personal taste. Next time I make this, I will be adding in some capers . . . because we like capers!
Provided by Selayma
Categories Side Dish Grain Side Dish Recipes
Time 35m
Yield 6
Number Of Ingredients 13
Steps:
- Bring water to a boil in a saucepan; add quinoa and red bell pepper. Return water to a boil, place cover on the saucepan, reduce heat to low, and cook for about 10 minutes; add kale and continue cooking until quinoa is tender, about 5 minutes more.
- Heat coconut oil in a skillet over medium-high heat. Saute onion and garlic in hot oil until the onion is translucent, about 5 minutes; transfer to a large bowl. Stir feta cheese, almonds, lemon juice, lemon zest, and olive oil with the onion mixture; add quinoa mixture and stir. Season mixture with sea salt and cracked black pepper.
Nutrition Facts : Calories 316.1 calories, Carbohydrate 34.6 g, Cholesterol 11.1 mg, Fat 16.9 g, Fiber 6.1 g, Protein 10.1 g, SaturatedFat 8.7 g, Sodium 235.3 mg, Sugar 3.8 g
KALE AND QUINOA SALAD
Provided by Valerie Bertinelli
Categories side-dish
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 8
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.
TUSCAN KALE WITH CARAMELIZED ONIONS AND RED-WINE VINEGAR
Tuscan kale, also known as cavolo nero, dinosaur kale, and lacinato kale, is sweeter and more tender than regular kale, which can be used instead but may require more cooking time.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 6
Steps:
- Combine oil, onion, garlic, and 1/4 teaspoon salt in a large saute pan; cook over medium heat, stirring occasionally, until onion is lightly browned, about 5 minutes. Reduce heat to medium-low; cook until onion is soft, about 10 minutes.
- Add vinegar to pan, and raise heat to medium-high. Add kale, 1/4 cup water, and remaining 1/2 teaspoon salt; cook, stirring, until kale begins to soften, about 3 minutes. As the pan becomes dry, add another 1/4 cup water, and cook until the kale is tender, about 3 minutes more. Serve immediately.
Nutrition Facts : Calories 105 g, Fat 4 g, Fiber 3 g, Protein 4 g, Sodium 410 g
RED QUINOA AND TUSCAN KALE
We love quinoa, especially red quinoa. I like kale (the kids weren't so sure about kale). The kids loved this dish! Everyone had seconds, even my picky eater. The combination of salty, sweet, and savory was awesome. Keeping in mind that I do the pinch-here-pinch-there style of cooking, this is easily adjusted to your personal taste. Next time I make this, I will be adding in some capers . . . because we like capers!
Provided by Selayma
Categories Grain Side Dishes
Time 35m
Yield 6
Number Of Ingredients 13
Steps:
- Bring water to a boil in a saucepan; add quinoa and red bell pepper. Return water to a boil, place cover on the saucepan, reduce heat to low, and cook for about 10 minutes; add kale and continue cooking until quinoa is tender, about 5 minutes more.
- Heat coconut oil in a skillet over medium-high heat. Saute onion and garlic in hot oil until the onion is translucent, about 5 minutes; transfer to a large bowl. Stir feta cheese, almonds, lemon juice, lemon zest, and olive oil with the onion mixture; add quinoa mixture and stir. Season mixture with sea salt and cracked black pepper.
Nutrition Facts : Calories 316.1 calories, Carbohydrate 34.6 g, Cholesterol 11.1 mg, Fat 16.9 g, Fiber 6.1 g, Protein 10.1 g, SaturatedFat 8.7 g, Sodium 235.3 mg, Sugar 3.8 g
Tips:
- Use fresh ingredients whenever possible. This will give your dish the best flavor and nutritional value.
- Rinse the quinoa thoroughly before cooking. This will remove the saponins, which can give quinoa a bitter taste.
- Cook the quinoa according to the package directions. This will ensure that it is cooked properly and has the right texture.
- Season the quinoa with salt and pepper to taste. You can also add other herbs and spices, such as cumin, chili powder, or paprika.
- Sauté the kale in olive oil until it is wilted. This will help to bring out its flavor and make it more tender.
- Add the quinoa, tomatoes, and beans to the kale and stir to combine. Heat through until the quinoa is warmed through.
- Serve the dish immediately, topped with Parmesan cheese and a squeeze of lemon juice.
Conclusion:
This red quinoa and Tuscan kale dish is a delicious and healthy meal that is perfect for a weeknight dinner. It is packed with protein, fiber, and vitamins, and it is also low in calories and fat. The combination of red quinoa, kale, tomatoes, and beans creates a flavorful and satisfying dish that is sure to please everyone at the table. So next time you are looking for a healthy and delicious meal, give this red quinoa and Tuscan kale dish a try.
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