Quinoa with Pecans, Sauteed Kale and Dates

Name: Quinoa with Pecans, Sauteed Kale and Dates
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 4
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

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Level: Easy

Total: 35 min
Active: 25 min

Yield: 4

A fast saute of kale, pecans and dates mixed with quinoa.

Level: Easy

Total: 35 min
Active: 25 min

Yield: 4

Ingredients

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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.