Ingredients and Weight: - 2 cups uncooked red quinoa - 4 cups vegetable broth - 1 tablespoon olive oil - 1/2 onion, chopped - 2 cloves garlic, minced - 1 bunch Tuscan kale, stems removed and chopped (about 10 ounces) - 1/2 cup sun-dried tomatoes, chopped - 1/2 cup grated Parmesan cheese (optional)
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Difficulty Level: 2 (Simple)
Preparation Method Steps: 1. Rinse quinoa in a fine-mesh strainer. 2. In a medium saucepan, bring vegetable broth to a boil. Add quinoa and reduce heat to low. Cover and let simmer for 15 minutes, or until the quinoa has absorbed the liquid and is cooked through. 3. While the quinoa is cooking, heat olive oil in a large skillet over medium heat. Add onion and cook until translucent, about 5 minutes. 4. Add garlic and cook for 1 minute more. 5. Add Tuscan kale and cook until wilted, about 2 minutes. 6. Add sun-dried tomatoes and cook for 1 minute more. 7. Fluff the quinoa with a fork and transfer it to a serving bowl. Top with the sautéed kale mixture and Parmesan cheese, if desired.
Nutritional Information (per serving): Calories: 250 Fat: 5 grams Carbohydrates: 40 grams Protein: 10 grams Fiber: 5 grams
Dish Characteristics: - Vibrant and flavorful - High in fiber and nutrients - Suitable for vegetarians and vegans - Can be served warm or cold
User Comments: - "This dish is so delicious and healthy! It's the perfect side dish for any meal." - "I love the combination of red quinoa and Tuscan kale. It's so flavorful and satisfying." - "This dish is easy to make and it's always a hit with my guests."
Special Precautions and Tips: - If you don't have Tuscan kale, you can substitute with other leafy greens, such as spinach or collard greens. - For a richer flavor, use vegetable broth made with roasted vegetables. - Add other vegetables to the dish, such as chopped bell peppers, mushrooms, or zucchini. - Serve the dish with a squeeze of lemon juice or a drizzle of olive oil for extra flavor.