Ingredients: 1 cup Quinoa,1 medium Onion (diced),8 Leaves of Kale (stems removed and cut into ribbons),5 Garlic Cloves (finely chopped),3 tablespoons Olive Oil (divided),10 ounces Poached Salmon (flaked)*,32 ounces Organic Vegetable Stock,Salt,Pepper
Instructions:
- In a 4 quart saucepan, heat 2 tablespoons of olive oil over medium high heat.
- When oil is shimmering, add diced onion.
- Saute onion until transparent.
- Add quinoa to onion mixture and stir, to toast quinoa, for 2 minutes.
- Add 1 cup of vegetable stock to quinoa and onions.
- Stir until stock is absorbed. Once stock is absorbed, add 1 cup of stock.
- Continue stirring until stock is absorbed.
- Add remaining stock in 1/2 cup intervals, stirring until all stock is absorbed.
- Remove from heat.
- While preparing the onion quinoa mixture, heat 1 tablespoon of oil in a saute pan with chopped garlic (over medium high heat).
- Once garlic is sizzling, add chopped kale to the pan.
- Turn kale to coat with oil and garlic.
- Turn kale mixture until fragrant (approximately 2 minutes).
- Remove kale mixture from heat.
- Once quinoa is complete, add kale and salmon.
- Stir to combine.
- Add salt and pepper to taste.
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