Recipe courtesy of Food Network Kitchen

Quinoa with Pecans, Sauteed Kale and Dates

Getting reviews...
  • Level: Easy
  • Total: 35 min
  • Active: 25 min
  • Yield: 4
A fast saute of kale, pecans and dates mixed with quinoa.



  1. Bring 3 cups water to a boil in a medium saucepan. Add the quinoa and boil for 9 minutes. Drain and set aside.
  2. 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.