When it gets hot outside, I often crave something simple, fresh, and light for lunch. Quinoa fulfills all these cravings, with the added bonus that it is super healthy. It’s very similar to rice, except it has much more flavor; I’ve always found plain white rice to be quite bland. But like rice, quinoa is a dish to which you can add whatever veggies you have sitting around. I happened to have some baby kale, onions, and tomatoes, and together they made a delicious and fresh summer lunch.
1 cup baby kale
1 cup quinoa
salt and pepper
About 4 servings
Bring 1 cup of quinoa and 2 cups of water to a boil over high heat. Reduce the heat to low, cover the quinoa, and leave it to cook, stirring every few minutes. Add 1 teaspoon of salt and 3/4 teaspoon pepper.
In total the quinoa should take fifteen to twenty-five minutes to cook, and you should check it frequently. If the quinoa starts to stick to the bottom of the pan, add more water; do the same if all the water is gone but the quinoa is still hard.
While the quinoa cooks, place a pan over medium heat. Peel and chop the onion. Add olive oil to the pan when it has gotten hot, and when the oil has heated add the onions to it. Next, chop the kale into small chunks. When the onions have started to brown, add the kale to the mix and let it cook. Season with salt and pepper, then set aside.
Once the quinoa has finished cooking–it should be light and fluffy and the water should be gone–move it off of the heat. Add the onion and kale mix to the pot of quinoa, then chop your tomato into small chunks and add it as well. Stir well, then taste to see if the quinoa needs more salt. Enjoy!