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Ingredients
- water - 16 ounces
- quinoa - 8 ounces
- onion - 6 ounces
- bay leaf - 1 teaspoon
- garlic (clove) - 2 ounces
- bell pepper (green) - 10 ounces
- thyme - 1 teaspoon
- vinegar (cider) - 1 ounces
- kidney beans - 15 ounces
- kale - 6 ounces
Details
Servings 4
Preparation
Step 1
For Cooking Quinoa:
Bring 3/4 cups of the water to a boil.
Add the rinsed quinoa, stir once, and cover.
Cook on medium heat for 25 minutes. If any water remains, cook uncovered for a few minutes longer.
The quinoa should not be soggy. Remove from heat, and let the quinoa sit covered for 10 minutes. Fluff gently with a fork.
For Kidney Beans:
Saute' the onion and bay leaves on medium heat in a sprayed saucepan for 5 minutes, until the onions are translucent.
Add the garlic and bell peppers, and cook for 5 minutes, until the peppers soften.
Add the thyme, vinegar, beans, and remaining 1 cup of water, and cook on low heat for 5 minutes, until broth thickens.
You can speed this process by mashing the beans a few times with a potato masher.
For Cooking Kale:
Place coarsely chopped kale with 1/4 cup of water in a large covered pot on medium heat.
Cook the greens for 3-5 minutes, stirring occasionally, until wilted and tender.
Serve on a plate with each ingredient nestled side by side.
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