A fast saute of kale, pecans and dates mixed with quinoa.
| Level: | Easy |
| Total: | 35 min |
| Active: | 25 min |
| Yield: | 4 |
| Level: | Easy |
| Total: | 35 min |
| Active: | 25 min |
| Yield: | 4 |
Ingredients
- 1 cup white quinoa
- 1 bunch kale
- 2 tablespoons extra-virgin olive oil
- Kosher salt
- 1 cup pecans, coarsely chopped
- 6 dates, coarsely chopped
- Juice of 2 lemons
Instructions
- Bring 3 cups water to a boil in a medium saucepan. Add the quinoa and boil for 9 minutes. Drain and set aside.
- Strip the kale leaves from the stems and chop into bite-size pieces. Heat 1 tablespoon of the olive oil in a large saute pan over high heat. Add the kale leaves and season with 1 teaspoon salt. Cook, tossing every 2 minutes, until the kale is charred, wilted and slightly browned, 6 to 8 minutes. Add the pecans, dates, lemon juice and 1 teaspoon salt and toss to combine. Toss in the quinoa and drizzle with the remaining 1 tablespoon olive oil.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 537 |
| Total Fat | 30 g |
| Saturated Fat | 3 g |
| Carbohydrates | 65 g |
| Dietary Fiber | 11 g |
| Sugar | 27 g |
| Protein | 12 g |
| Cholesterol | 0 mg |
| Sodium | 446 mg |
| Serving Size | 1 of 4 servings |
| Calories | 537 |
| Total Fat | 30 g |
| Saturated Fat | 3 g |
| Carbohydrates | 65 g |
| Dietary Fiber | 11 g |
| Sugar | 27 g |
| Protein | 12 g |
| Cholesterol | 0 mg |
| Sodium | 446 mg |