Broccoli and Kale Quinoa
Here’s a simple recipe that packs a lot of nutrition into each flavourful bite! Serve alongside a protein of your choice and you’ve got a light and tasty meal that might become one of your new weeknight favourites.
Ingredients
- 1 cup quinoa
- 2 cups vegetable broth (or water)
- 1 tablespoon olive oil
- 1 bunch kale, stems removed and chopped
- 1 head of broccoli, cut into small florets
- 2 cloves garlic, minced
- 1 tablespoon lemon juice
- Salt and pepper, to taste
- Optional toppings: grated parmesan, nuts (like almonds or sunflower seeds), or a drizzle of tahini
Directions
Cook the quinoa: In a medium saucepan, bring the vegetable broth (or water) to a boil. Add the quinoa, cover, and reduce the heat to low. Simmer for about 15 minutes, or until the quinoa is cooked and the liquid is absorbed. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork.
Sauté the vegetables: While the quinoa is cooking, heat the olive oil in a large skillet over medium heat. Add the garlic and sauté for about 1 minute, until fragrant. Add the broccoli florets and cook for 5-7 minutes, stirring occasionally, until the broccoli is tender but still crisp.
Add the kale: Add the chopped kale to the skillet with the broccoli and cook for an additional 3-4 minutes, until the kale is wilted and tender.
Combine: Add the cooked quinoa to the skillet with the kale and broccoli. Stir to combine. Drizzle with lemon juice and season with salt and pepper to taste.
Serve: Serve warm, and if desired, top with grated parmesan, nuts, or a drizzle of tahini for added flavour and texture.
