Sautéed kale and quinoa
1 small yellow onion
4+ cloves of garlic
4 tbls olive oil (or coconut oil if you want the trendy trifecta!)
6 cups of ribbed curly kale torn into bite sized pieces
1 cup stock (I used chicken, but veggie stock is also great for the vegetarians & vegans)
1/2 cup rinsed quinoa
1/4-1/2 cup Parmesan cheese (or sprinkle on some "nooch" if you're vegan)
A few shakes of red pepper flakes - dependent on your heat preference
I chopped my onion, minced some garlic, and got that cooking in some olive oil. Once that was fragrant and the onions were translucent (about 5 minutes), I threw in about 6 cups of curly kale with 2 tablespoons of water and covered until the kale had wilted and was tender (12 minutes or so), stirring on the reg.
While that was going, in a separate pot, I cooked up a half cup of quinoa-the perfect protein. To do that, get your stock boiling, dump in your quinoa, cover. Cook on LOW for 15 minutes or until the liquid is absorbed.
Once the kale was tenderoni, I tossed in some red pepper flakes, some Parmesan cheese, the cooked quinoa and tossed it all together! Perfect.