Thyme- Infused Red Quinoa With Lemon- Mustard Black Kale

1. 1

   Preparation: Place the quinoa in a fine sieve and rinse under cold water until water runs clear. Initial red and foamy water is normal. Tie the thyme sprigs together with twine. Bring stock to a boil.

2. 2

   Strip the kale leaves from the stalk by grabbing the stalk by the bottom and pulling the leaves towards the tip. Chop the leaves into bite-sized pieces.

3. 3

   In a large pot, sweat the fennel on medium heat with the garlic in some olive oil. When the fennel is tender, add the quinoa and continue to cook for 2 minutes.

4. 4

   Add the hot stock, 2 tsp. of salt, and thyme bundle, cover with a lid, and cook on low heat for 15-20 minutes.

5. 5

   The quinoa is done when all the liquid is absorbed and little white curls are released. When ready, remove the thyme, fluff through with a fork, cover, and keep warm.

6. 6

   In a deep skillet, heat up some olive oil over medium-high heat. Add the kale in by handfuls and welt it down for about 3 minutes. Season with salt and pepper. (Unlike other leafy greens, kale does not release much liquid.)

7. 7

   When the kale is tender, stir in the mustard and lemon zest and juice and it into the warm quinoa.

* Per serving · 4 servings · Values may vary.