Here’s a new way to use quinoa: Mix it with kale, corn, and spinach for a healthy meal. Kids will like the colors in this dish, and you’ll love the fact that they’re getting both protein and veggies.
Active time: 10 minutes
Total time: 23 minutes
2 tablespoons extra-virgin olive oil
1 Vidalia onion, finely chopped
1 cup uncooked quinoa
1 large bunch kale, washed
2 cups vegetable broth
2 cups firmly packed baby spinach
2 ears corn, kernels cut from cob
¼ teaspoon sea salt
¼ teaspoon finely ground black pepper
¼ teaspoon chili powder
¼ cup finely chopped fresh dill
2 tablespoons balsamic vinegar
2 tablespoons sesame seeds
- Heat olive oil in a large skillet over medium-high heat. Add onion and cook for 3 minutes. Add quinoa and kale and cook for 5 more minutes, then put in 2 cups vegetable broth, spinach, corn, sea salt, pepper, and chili powder and bring to a boil.
- Reduce heat to a simmer, then cook for another 7-8 minutes or until quinoa is tender. Remove from heat; cover and set aside for 10 minutes to cool.
- Transfer quinoa to a serving platter. Add fresh dill, balsamic vinegar, and sesame seeds and gently toss to combine. Serve warm or at room temperature.
Per serving: calories 174, fat 4 g, protein 8 g, carbohydrates 26 g, dietary fiber 4 g, sugar 2 g