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Lemony Quinoa with Kale and Corn

By

most measurements are rough (except for quinoa/stock ratio)... play around with it to your liking

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Ingredients

  • 1 cup quinoa
  • 2 1/4 cups low sodium chicken stock (I used homemade so there was hardly any salt)
  • 2 Tbsp olive oil
  • 1/4 cup chopped red onion
  • 2-3 small cloves of garlic, minced
  • 1/8 tsp red pepper flake
  • pinch of nutmeg
  • zest of half a large lemon
  • juice of 1/2 a large lemon (or more to taste)
  • 1/2 cup frozen corn kernels
  • 1 - 1 1/2 cups frozen chopped kale
  • 1/4- 1/3 cup slivered almonds
  • 1/4 tsp dried parsley flakes
  • up to 1/4 cup crumbled feta cheese
  • salt and pepper

Details

Preparation

Step 1

Cook quinoa according to package directions, replacing water with 2 cups of the chicken stock (you will use the other 1/4 cup later).

Meanwhile, in a large skillet, heat olive oil and sauté onions until translucent (3 mins or so).
Add garlic, red pepper flakes, nutmeg, and lemon zest. Cook additional 1-2 minutes. Stir in remaining 1/4 cup of chicken stock.
Add corn, kale, and juice of a 1/2 a lemon. Stir to combine and let heat for approximately 5 minutes. Taste and add salt and pepper to your liking.
When quinoa is cooked and most of stock is absorbed, add it to the skillet. Toss to combine. Stir in almonds, parsley, feta, and let heat. You may add additional lemon, salt and pepper if you desire.

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