This is a very versatile dish that can be savored either as a meal or as a side dish. I created it when I was craving something healthy and savory but was too lazy to go to the store and only had a few things on hand (luckily it turned out pretty darn good).
P.S. I really like spices so I use a little more than this recipe calls for, so make sure to taste throughout and spice it up to your liking! —Kara
Purple Kale (keep the stems!)
Cloves of Garlic, chopped
Red Skinned Potatoes
Salt and Pepper (to taste)
Quinoa, cooked with bone broth or veggie broth
Red Wine Vinegar
Grapeseed or Sesame Oil
Chicken Bone Broth (or veggie broth)
In This Recipe
Heat oil in a medium-large sized saucepan over low-medium heat.
Chop garlic, jalepeño, kale stems, and red skinned potatoes and add to saucepan. Add in spices and water.
Cover for 5-8 minutes, allowing the veggies to soften a little. During this time, cook quinoa as it says on the box.
Add in your chopped kale leaves and mushrooms and cook for another 8-10 minutes.
Once both are finished cooking, add a small scoop of quinoa to a bowl and top it with the veggie mixture and a dash or two of red wine vinegar.