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Kale and Quinoa

Yummy, speedy, gluten-free and animal-friendly, what's not to love? Tart this dish up with a handful of your favorite chopped herbs, pair it with grilled vegetables or tempeh or serve with a salad. Doubles like a breeze, keeps covered and refrigerated for several days.
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Servings 4

Ingredients
  

  • 1 cup quinoa rinsed and drained
  • 2 cups water or vegetable broth
  • ⅓ cup pine nuts
  • 2 tablespoons olive oil
  • 2 cloves garlic chopped
  • 1 pinch red pepper flakes
  • 1 big bunch kale about 3 cups, tough stalks removed, leaves sliced into skinny bite-sized ribbons
  • 2 tablespoons nutritional yeast
  • 1/2 cup white wine or vegetable broth
  • sea salt and fresh ground pepper to taste

Instructions
 

  • In a medium-sized pot, bring water or vegetable broth to boil. Add quinoa. Reduce heat to low and cover. Cook quinoa for about 12 to 15 minutes or until all liquid is absorbed and quinoa is plumped. Remove from burner and set aside to cool.
  • Place a large dry skillet over medium-high heat. Add pine nuts. Toast nuts, stirring or give pan a shake every few minutes, until nuts are golden brown and smell luscious and buttery, about 5 minutes. Watch the pine nuts or they'll burn up. Trust me on this.
  • Pour toasted pine nuts into a small bowl and set aside.
  • Pour the olive oil into the skillet and return to heat.
  • Add chopped garlic and cook, stirring, until garlic turns soft and golden, about 5 minutes.
  • Add kale by the handful and stir until kale is just wilted, 3 to 5 minutes.
  • Stir in quinoa, nutritional yeast wine and season to taste. Cook another few minutes or until heated through. Add toasted pine nuts and toss to combine.