Quinoa, kale, and broccoli bowl
Are you ready to consume multiple superfoods in the same bowl? Then make some space in your life for this incredibly nutritious and delicious dish. I actually have had trouble finding kale in Australia, but it can occasionally be found at organic food sections of various groceries. The last time I saw it, I snatched it up not really knowing what I was going to do with it, but I’ve read so much about kale recipes that I figured I’d have to give at least one of them a try. The first thing I made was kale chips which is so easy I couldn’t think up enough words to write a whole blog entry about it – literally drizzle kale with olive oil and sea salt, put on a baking sheet in an oven at 200 C / 400 F, and when it’s crispy (~15 mins or so) take out and enjoy. These were utterly amazing and got me thinking about the potential of kale.
So when I found this super green recipe and also happened to have some fresh parmesan cheese on hand, I immediately had to make it. You can leave the parmesan off if you want to be 100% detox-y, but just a little bit goes a long way and makes it taste even more amazing. (The only cheese I actually like is fresh parmesan grated over things.)
Quinoa, kale, and broccoli bowl (adapted from Carla’s Confections)
Ingredients – this makes about two servings but I’d double the recipe if I were you because it’s so good and makes great leftovers
- 1/2 cup dry quinoa, rinsed and drained
- 1/4-1/2 cup chopped red or yellow onion
- 2 cloves garlic, grated into pan
- 1/3 cup chicken or vegetable broth
- 1 medium or large head of broccoli, cut into florets
- 1 bunch kale, leaves removed from stems, and broken into bite size pieces
- salt and pepper to taste
- parmesan cheese, for garnish
- lemon juice, if desired
Cook the quinoa in a medium pot to package directions, until tender and liquid is absorbed. While it’s cooking, in a saute pan, heat a bit of olive oil over medium-high heat or just spray with non-stick spray. Add the chopped onion and cook for a couple minutes until translucent, and add the garlic grating it straight into the pan. (Or if you are me and just use garlic out of a jar add a teaspoon or two of that). Stir for a minute – adding a bit of broth if it’s starting to stick to the pan as you don’t want it to burn.
Add the broccoli and kale to the pan with the broth. Reduce heat slightly and let cook for 5 minutes or so, stirring occasionally, until the broccoli is tender and the kale has shrunk. I like my veggies pretty al dente so if you like them a bit more tender you might want to cook for up to 10 minutes. Season to taste with salt and pepper.
- Put some quinoa in a bowl, and then spoon the veggie mixture on top of it. If desired, squeeze some lemon over it and garnish with freshly grated parmesan cheese (which will get all melty in the best way). Serve warm.
I’m always searching for new quinoa dishes, and this one is definitely a winner and a great change from my typical quinoa and roasted vegetables. This would be great at a dinner party since you can assemble the components individually but overall it’s quite easy to make. If you do make it and have leftovers, just store individual portions of the quinoa and veggie mixture in containers, heat them up later, and then grate the parmesan cheese over it at the end. Enjoy!