Kale with Quinoa
Servings Prep Time
4people 30minutes
Servings Prep Time
4people 30minutes
Ingredients
Instructions
  1. Rinse the quinoa in a fine sieve under cold running water to get rid of its bitter flavors. Drain well, and put it in a saucepan. Add the vegetable stock to the washed quinoa and cook. It is best to simmer for 10 minutes and then let it absorb for 5 minutes. Stir well, so the quinoa does not settle to the bottom or even burn. Season with salt or pepper to give the quinoa a bit more taste. At the end, add some olive oil, stir well and put aside. Cover the pot with a lid to keep the quinoa nice and warm.
  2. Cut the leaves of the kale from the stems with scissors and wash them thoroughly. Now clean the pepperoncini, remove the seeds and cut into fine strips. If you’re not big on spice, be careful with the amount. Soak the kale and the pepperoncini in salted water and bring to the boil. Due to the short time in boiling water, the vegetables do not lose their flavor when blanched and still remain crisp and fresh — preserving the important vitamins. Stir the kale and the pepperoncini into the quinoa. If the mixture is too dry, feel free to add a bit more water. Roast the pine nuts over a gentle heat in a non-stick pan. Make sure they are golden brown and not dark. Stir several times and then add to the rest. Season everything with the desired spices.
  3. To prepare the kale and quinoa mixture, spread it on the plates and sprinkle with cheese to your liking. Coriander can also be added to the whole thing, just be sure to wash and chop it first before adding to the dish. Now it’s ready to eat!