Sautéed Kale & Sun Dried Tomatoes With Mixed Red &

Name: Sautéed Kale & Sun Dried Tomatoes With Mixed Red & White Quinoa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: mixed red & white quinoa, water, coarse sea salt; 1 cup Mixed red & white quinoa; 1 3/4 cups Water; 1/2 teaspoon Coarse Sea Salt; extra virgen olive oil, 1-2 cloves of garlic, water, kale leaves chopped fine (spine discarded), sun dried tomatoes, cooked mixed quinoa, coarse sea salt, ground black pepper, grilled chicken.; 3 tablespoons Extra virgin olive oil; 1-2 Cloves of garlic finely chopped (depending on your taste); 6-8 large kale leaves (spine discarded) finely chopped; 1/4 cup water; 4 sun dried tomatoes finely chopped; 2 cups cooked mixed red & white quinoa; 1 grilled chicken breast; 1 pinch coarse salt; 1 ground pepper (to taste)

Servings: persons

mixed red & white quinoa, water, coarse sea salt
1 cup Mixed red & white quinoa
1 3/4 cups Water
1/2 teaspoon Coarse Sea Salt
extra virgen olive oil, 1-2 cloves of garlic, water, kale leaves chopped fine (spine discarded), sun dried tomatoes, cooked mixed quinoa, coarse sea salt, ground black pepper, grilled chicken.
3 tablespoons Extra virgin olive oil
1-2 Cloves of garlic finely chopped (depending on your taste)
6-8 large kale leaves (spine discarded) finely chopped
1/4 cup water
4 sun dried tomatoes finely chopped
2 cups cooked mixed red & white quinoa
1 grilled chicken breast
1 pinch coarse salt
1 ground pepper (to taste)

1
Rinse quinoa well. Place in quinoa in the salted water. Bring to a boil, reduce to a simmer and cover the pot. Let cook until there is no more liquid, about 13-15 minutes. Remove from heat, put a dry paper towel between the pot an lid, let quinoa sit for 5 minutes, then fluff with fork.
2
Place quinoa aside until you prepare second part of recipe.
3
Heat olive oil in a large saucepan over medium-high heat. Add the garlic and cook until soft, but not colored. Raise heat to high, add the water and kale and toss to combine. Cover and cook for 5 minutes. Remove cover and continue to cook, stirring until all the liquid has evaporated. Add sun dried tomatoes, and toss for about 3 minutes. Add 2 cups of the already prepared quinoa along with grilled chicken. Toss to heat through. Serve immediately.

277

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: mixed red & white quinoa, water, coarse sea salt, 1 cup Mixed red & white quinoa, 1 3/4 cups Water, 1/2 teaspoon Coarse Sea Salt, and more.

Yes, Sautéed Kale & Sun Dried Tomatoes With Mixed Red & White Quinoa falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sautéed Kale & Sun Dried Tomatoes With Mixed Red & White Quinoa

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions