Quinoa with Pecans, Sauteed Kale and Dates

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


  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.