Quinoa with Pecans, Sauteed Kale and Dates

  0.0 – 0 reviews  • Gluten Free
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. 1 cup white quinoa
  2. 1 bunch kale
  3. 2 tablespoons extra-virgin olive oil
  4. Kosher salt
  5. 1 cup pecans, coarsely chopped
  6. 6 dates, coarsely chopped
  7. Juice of 2 lemons

Instructions

  1. Bring 3 cups water to a boil in a medium saucepan. Add the quinoa and boil for 9 minutes. Drain and set aside.
  2. 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

 

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