Author Notes
This is a very light, simple side dish or to serve under a meat/fish entree. My 2 year old loves it too. —jwolfsthal
Ingredients
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1 cup
Quinoa
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2 cups
water
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1
Zucchini
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1 cup
Kale, Russia, Red or Baby
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.25 cups
Grated Parmesean Cheese
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2 tablespoons
Olive Oil
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Salt and Pepper
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.5 cups
diced tomato
Directions
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Rince and drain the quinoa and add to pot with 2 cups of water. bring to boil, turn down fire to lowest setting and cover. Cook for 20 minuites or until germ splits from grain.
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wash and dice the Zucchini into a fine cube.
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Wash and dry the kale, and cut into chiffonade (ribbons).
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Add 1 TBSP of olive oil to a skillet and saute Zucchini for 3-5 minutes on medium high heat. Add kale and cook until just wilted.
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Add vegetables and diced tomato to cooked Quinoa while still warm and cover for 5 minutes.
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add in cheese, oil and salt and pepper to taste. Serve warm or at room temperature
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