Quinoa with Kale and Pecans Recipe

1. 1

   Heat the oven to 300 degrees F and arrange a rack in the middle.

2. 2

   Spread the pecans on a rimmed baking sheet and toast until fragrant and very lightly browned, about 10 minutes.

3. 3

   Set aside.

4. 4

   In a medium pot with a heavy bottom, bring the quinoa, water, and measured salt to a boil over high heat, stirring occasionally.

5. 5

   Reduce the heat to low and simmer until the quinoa has absorbed all of the water, about 15 minutes.

6. 6

   Remove from the heat and set aside.

7. 7

   Add the measured olive oil to a large saute pan or skillet over medium heat.

8. 8

   Add the onion and cook, stirring occasionally, until its translucent, about 4 minutes.

9. 9

   Add the garlic and kale.

10. 10

    Use tongs to turn the kale over until it begins to wilt and soften.

11. 11

    If the pan starts to look dry, add up to 1/4 cup water.

12. 12

    Season with salt and black pepper to taste, mix well, and remove from the heat.

13. 13

    Add the cooked quinoa and the kale mixture to a large bowl and toss to combine.

14. 14

    If the quinoa looks a little dry, add an additional tablespoon of olive oil.

15. 15

    Taste, seasoning with additional salt and pepper if necessary.

16. 16

    Quickly stir in the toasted pecans and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.