Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Quinoa with Pecans, Sauteed Kale and Dates
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- Level: Easy
- Total: 35 min
- Active: 25 min
- Yield: 4
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 537
- Total Fat
- 30 g
- Saturated Fat
- 3 g
- Carbohydrates
- 65 g
- Dietary Fiber
- 11 g
- Sugar
- 27 g
- Protein
- 12 g
- Cholesterol
- 0 mg
- Sodium
- 446 mg
A fast saute of kale, pecans and dates mixed with quinoa.
- Level: Easy
- Total: 35 min
- Active: 25 min
- Yield: 4
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 537
- Total Fat
- 30 g
- Saturated Fat
- 3 g
- Carbohydrates
- 65 g
- Dietary Fiber
- 11 g
- Sugar
- 27 g
- Protein
- 12 g
- Cholesterol
- 0 mg
- Sodium
- 446 mg
Ingredients
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.
