Thyme- Infused Red Quinoa With Lemon- Mustard Black Kale Recipe

Name: Thyme- Infused Red Quinoa With Lemon- Mustard Black Kale
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups red quinoa; 2 cups vegetable stock; 2 pounds kale bunches of, aprox 1.5; 1 fennel bulb white parts only, diced; 4 garlic cloves minced; 1 lemon zested and juiced; 1/4 cup grainy mustard; 1 bunch thyme; olive oil; salt; cracked black pepper

Servings: persons

2 cups red quinoa
2 cups vegetable stock
2 pounds kale bunches of, aprox 1.5
1 fennel bulb white parts only, diced
4 garlic cloves minced
1 lemon zested and juiced
1/4 cup grainy mustard
1 bunch thyme
olive oil
salt
cracked black pepper

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

310

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 11 ingredients. The key ingredients include: 2 cups red quinoa, 2 cups vegetable stock, 2 pounds kale bunches of, aprox 1.5, 1 fennel bulb white parts only, diced, and more.

Yes, Thyme- Infused Red Quinoa With Lemon- Mustard Black Kale 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.

Thyme- Infused Red Quinoa With Lemon- Mustard Black Kale

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