Quinoa with Pecans, Sauteed Kale and Dates
A fast saute of kale, pecans and dates mixed with quinoa.
- Level: Easy
- Total: 35 min
- Active: 25 min
- Yield: 4
- Level: Easy
- Total: 35 min
- Active: 25 min
- 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
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.
