Ingredients
- 1 cup dry quinoa (rinsed)
- 1 tablespoon olive oil
- 1 bunch kale, trimmed & chopped (about 10 ounces/10 cups)
- 3 cloves garlic, minced
- 1/2 teaspoon red chile flakes
- 2 cups low-sodium vegetable broth
- 4 ounces goat cheese (1 small package, room temperature)
- 1 lemon, zest and juice
- 1/2 teaspoon freshly grated nutmeg
- 1/4 teaspoon salt
How to Make
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Step 1: Cook quinoa according to the package instructions; set aside.
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Step 2: Heat a large skillet over high heat and add the olive oil; add the kale, garlic and chile flakes and cook for 3-4 minutes, until kale wilts.
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Step 3: Add the broth and cook for another minute.
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Step 4: Add the cooked quinoa and cook for another minute, stirring once or twice until quinoa is well mixed in.
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Step 5: Cook for another minute, or until a third of the liquid is evaporated.
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Step 6: Stir in the goat cheese, lemon zest, lemon juice, nutmeg and salt.
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Step 7: Serve immediately.
We hope you enjoy this recipe!
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