I don’t have much of an appetite these days (blame it on being 37 weeks pregnant) – but when I do, all I want to eat is fruits and veggies. Between all of the pineapple and kale I go through each week, I’m keeping Whole Foods in business. Kale is great for so many reasons, and can wear a lot of hats (morning smoothie, chips, sauteed). In this version of kale, I combine veggies, quinoa, and a little soy sauce to create a kale stir fry. It’s easy to make and tastes more decadent than the amount of calories in the dish (it was even better the next day!). Have fun with this dish – add whatever veggies you like to create a colorful and delicious stir fry.
1 cup Quinoa
1-2 bunches of Kale (it shrinks down when cooked)
baby bella mushrooms
1/2 red onion
2 cloves fresh garlic
1/2 tbsp olive oil
3-4 tbsp low sodium soy sauce
salt & pepper
red pepper flakes
In a saucepan, cook quinoa according to package. In a large pan, saute garlic in olive oil and add kale, red onion, mushrooms, and broccoli, about 10 minutes. Add soy sauce, salt and pepper, and dash of red pepper flakes. Saute 1-2 minutes. Once quinoa is cooked, add veggie mixture to quinoa and combine.
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