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

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.

No additional tips available.

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

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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.

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

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