here’s one just for you, Lill =) Happy Eating… and I think I’m gonna look for this book mentioned at the end of the post… might be a great Christmas present for ME !! ———Kelley ♥
Another hearty recipe. This one is perfect as a side for fish, chicken and bean dishes. It also stands alone really well :) All in all, this dish can be prepared in 20-30 minutes. I found this recipe in the book The Healthiest Meals on Earth. The recipe below is slightly modified.
- 2/3 cup quinoa (120 g) quinoa
- 2 1/4 cups (750 ml) chicken or vegetable broth
- 3 cups kale or collard greens, stemmed and chopped
- 1 teaspoon curry powder
- pinch salt
- 3 tablespoons (45 ml) unsweetened coconut milk
- 2 teaspoons (10 ml) fresh lime juice
- 1/4 teaspoon curry powder
- 1/4 teaspoon agave nectar or raw honey
- 1/3 cup (48 g) unsalted dry-roasted peanuts
- In a dry non-stick pan over medium heat, toast the quinoa for 5 to 6 minutes until fragrant, gently turning the grains from time to time.
- Add the water or broth, greens, curry powder, and salt; cover, and raise temperature to high to bring mixture to boil. Lower the heat and simmer until the quinoa and greens are tender, the quinoa “tails” have popped, and the liquid is absorbed, about 15 minutes. Remove pan from heat and transfer to large bowl.
- In a small bowl mix coconut milk, lime juice, curry powder, and agave nectar and whisk together.
- Pour the mixture over the quinoa and greens and toss to combine well.
- Serve warm or chilled. Add peanuts just before serving.
I’m really excited because Jonny Bowden’s next book The 150 Healthiest 15-minute Meals on Earth is coming out on Dec 1 and is finally available for preorder. Can’t wait!
