THE RECIPE JOURNAL · Main Course
Red Quinoa Tossed with Tuscan Kale
This colorful and nutritious dish combines nutty red quinoa with tender Tuscan kale for a wholesome meal or side. It’s easy to prepare and packed with vibrant flavors that will brighten up your table.
FROM THE KITCHEN • Red Quinoa Tossed with Tuscan Kale
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by bringing a pot of water to a boil, then add the quinoa and red bell pepper. Once it comes back to a boil, cover the pot, turn the heat down to low, and let it simmer for about 10 minutes. After that, toss in the kale and cook for another 5 minutes, until the quinoa is nice and tender.
02
Step 2
While that’s cooking, heat up the coconut oil in a skillet over medium-high heat. Sauté the onion and garlic until the onion is soft and translucent, which should take around 5 minutes. Transfer this mixture to a large bowl.
03
Step 3
Next, add the feta, almonds, lemon juice, lemon zest, and olive oil to the bowl with the onion and garlic. Give everything a good stir, then fold in the cooked quinoa and vegetables. Finally, season with sea salt and freshly cracked black pepper to taste, and mix everything together well before serving.
Why you’ll love it
This dish is packed with nutrients and vibrant flavors. The nutty taste of red quinoa pairs perfectly with the slightly bitter, hearty kale. It’s a wholesome meal that’s both satisfying and easy to prepare, making it great for any day of the week.
How to serve
Serve warm or at room temperature as a main dish or side. It pairs well with grilled chicken, roasted vegetables, or a fresh lemon vinaigrette. Adding some toasted nuts or a sprinkle of feta cheese can add extra texture and flavor.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or enjoy cold as a salad. Adding a splash of olive oil or lemon juice before serving can help refresh the flavors.
