Quinoa with Pecans, Sauteed Kale and Dates
- Level: Easy
- Yield: 4
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 537
- Total Fat
- 30
- Saturated Fat
- 3
- Carbohydrates
- 65
- Dietary Fiber
- 11
- Sugar
- 27
- Protein
- 12
- Cholesterol
- 0
- Sodium
- 446
- Total: 35 min
- Active: 25 min
Ingredients
1 cup white quinoa
1 bunch kale
2 tablespoons extra-virgin olive oil
Kosher salt
1 cup pecans, coarsely chopped
6 dates, coarsely chopped
Juice of 2 lemons
Directions
- Bring 3 cups water to a boil in a medium saucepan. Add the quinoa and boil for 9 minutes. Drain and set aside.
- Strip the kale leaves from the stems and chop into bite-size pieces. Heat 1 tablespoon of the olive oil in a large saute pan over high heat. Add the kale leaves and season with 1 teaspoon salt. Cook, tossing every 2 minutes, until the kale is charred, wilted and slightly browned, 6 to 8 minutes. Add the pecans, dates, lemon juice and 1 teaspoon salt and toss to combine. Toss in the quinoa and drizzle with the remaining 1 tablespoon olive oil.