Okay, so I am frequently throwing together creative meals and if they turn out well, then I'll write down (an approximation) of what I did. This was one of my best quinoa dishes, so I thought I would share.This is a great vegan recipe, if you don't sprinkle the parmesan cheese in the final step. Otherwise, it's a great vegetarian recipe.

It's got all the elements of a great recipe. It's quick and easy to prepare, it is fantastically healthy (includes SUPERFOODS like kale and quinoa), and most important, it is delicious!

 

1 cup of quinoa, uncooked (quinoa is a whole grain, very easy to make, but if you can't find it, substitute brown rice)

1 large head/bunch of kale

2 large roasted red peppers, chopped (either use jarred roasted red peppers or roast your own fresh peppers)

1 can of chickpeas (organic; drained and rinsed)

1 medium sized raw beet, peeled & shredded (optional if you're not a fan, but try them raw, they're really yummy)

1 Tblsp sesame seeds

2 Tblsp olive oil

Seasonings: salt (approx. 1/4 teaspoon), pepper (to taste), granulated garlic (approx. 1/2 teaspoon), dried basil (approx. 1 teaspoon).

Parmesan cheese for sprinkling on top (optional; approx 2 Tblsp total)

 

Prepare quinoa according to package directions, adding some seasonings in with the quinoa & water (some salt, pepper, garlic and basil). Quinoa is usually prepared 1 cup quinoa to 2 cups water, boil, cover, reduce heat, wait 15 minutes & it's done.

While it is cooking, bring another pot of water to a gentle boil. While waiting for the water to boil, coarsely chop all of your kale. Cut your roasted red peppers into small bite sized pieces. Shred your beet on a large cheese grater or in a food processor.

Once your water comes to a boil, drop your kale in the simmering water (you might need to work in batches, depending on the size of your pot. Stir the kale around in the water, until it starts to wilt and turn bright green. The kale will not be in the water for longer than about 90 seconds. Remove it with a slotted spoon and continue until the rest of the kale is cooked.

Drain excess water off kale, place in a large bowl. Sprinkle it with sesame seeds. Add in the roasted red peppers, rinsed and drained chickpeas. When the quinoa is done, add it into the bowl and toss gently, adding approximately 2 tablespoons of olive oil as you toss. Sprinkle with the shredded beet and parmesan cheese. Adjust the seasonings to your liking.

Serve with a crusty whole wheat bread and a fruit salad for a nice dinner, then take leftovers for lunch the next day. You could even toss this into a pita or wrap to have it a different way. Enjoy!