Lobster Bar Sea Grille’s quinoa and kale

By grammadot

Ingredients

• 1/2 cup extra virgin olive oil, plus more to taste
• 1/2 onion, minced
• 1 clove garlic, whole
• 2 cups golden quinoa
• 3 cups vegetable stock
• 1/2 cup fresh lemon juice, plus more to taste
• 4 cups kale, washed and chopped Kosher salt and white pepper to taste

Preparation

Step 1

1 Using a large sauce pan over medium heat, heat the oil. Saute the onions and garlic until onions are tender. Add the quinoa and toast, while stirring constantly, until light brown.
2 Increase heat to medium-high, add the vegetable stock and lemon juice, bring to a simmer. Add the washed kale. Gently cook until the quinoa is tender and the liquid has almost evaporated, about 15 minutes. Season with salt, pepper, olive oil and lemon juice, to taste.