Sauteed Quinoa & Kale

Step 1: Quinoa ... First, quinoa needs to be rinsed; and, rinsed well (a few times), otherwise, it can be very bitter. Add the oil to a pot, and bring to medium heat; then, add the quinoa, and toast, stirring often for a couple of minutes. Then, add the the chicken broth, and cook the quinoa according to package directions. Season with salt and pepper once the quinoa is done. Set off the heat, and cover to keep warm.

Step 2: Bread Crumbs and Nuts ... Add the olive oil to a non-stick pan and bring to medium heat. Add the panko and nuts; and, mix until combined. Saute a few minutes until golden brown. Then, remove to a plate lined with a paper towel to cool.

Step 3: Kale ... First, you can use regular kale; but, I do prefer baby kale if possible, it is more tender. If using regular kale; grab the top of the leaf, and pull straight down the stem. This will remove the leaf portion from the tough stem. Then, chop the leafs. The stems can be fine diced and add to a soup or stew.

Step 4: Add the olive oil to the same pan you used for the bread crumbs and nuts; and bring to medium high heat. Add the onion and red pepper flakes; and, saute just a minute. Then, add the kale, garlic, a pinch of salt and pepper (you can re-season later); and, toss until everything is combined. Add a little broth, cover, reduce the heat to medium; and, cook 3-4 minutes. Remove the cover, stir; and continue to cook until the kale is tender and there is no liquid in the pan (2-3 minutes). Add the vinegar, and toss; then, add the quinoa, cheese, half of the panko and nuts crumbs, and season with salt and pepper - only if necessary.

Step 5: Finish, Serve, and ENJOY! Transfer to a serving bowl; and, top with the remaining panko and nuts. Grilled chicken or fish and a fruit salad would be perfect to serve with this.