No recipe screams “healthy” more than this one! But it’s also comforting and will keep you feeling satisfied for hours.
If there was a team made up of healthy veggies, kale would most likely end up being named captain!
It’s one of the most nutrient-dense foods you can get – it’s loaded with vitamins, minerals, and plant compounds that give it a long list of possible health benefits.
Just a few: kale is anti-inflammatory, anti-viral, filled with disease-fighting antioxidants and it may help reduce cholesterol.
All of that means it may be good for your heart health and your vision … and contains compounds that fight depression and cancer.
PREP TIP: Since it tends to be a little tough, make sure you give it a little longer cooking time than you would other greens. To help make it more tender for salads, “massage” a small amount of olive oil into its leaves.
Cook the quinoa according to its package instructions.
While the quinoa cooks, heat 1 Tbsp olive oil in a large sauté pan over medium heat.
Add kale and toss to coat. Add ¼ cup (60 ml) water and cover, cooking for 3-5 minutes.
Remove the cover and stir, turning the heat down to low. Let cook for another 10-15 minutes, until tender, stirring occasionally. Add more water as needed. Salt and pepper to taste.
Heat 1 Tbsp olive oil in a small skillet over medium-high heat. Add the tomatoes and saute for 4-5 minutes, until they soften. Set aside.
In a small bowl, whisk together the lemon juice and remaining 1 Tbsp olive oil. Set aside.
When the quinoa and tomatoes are done cooking, toss them together in the skillet with the kale. Add the lemon juice mixture and stir to coat. Add salt and pepper to taste.
Sprinkle with the optional toppings – slivered almonds, walnuts, or nutritional yeast – if using.
Serve and enjoy!