Tex-Mex Quinoa with Kale

We’ve had Irish kale (Colcannon and Irish Stew) and we’ve had Indian kale (Chickpea, Cauliflower, and Kale). Now, a Tex-Mex kale recipe! And just in time for Cinco de Mayo!! This would also serve nicely as a dish to take to a Mexican-theme potluck party or serve on a buffet. This recipe serves about 4-6.

Ingredients:

1 TBSP canola oil
1/2 yellow onion, diced
1 TBSP minced garlic (about 4-5 cloves, or garlic to taste)
1 red bell pepper, diced
3-4 leaves of kale (rinsed, center stalk removed, and finely chopped)
1.5 C quinoa, rinsed
2.5 C vegetable broth or water, or combo
1 tsp ground cumin
1 tsp ground coriander
1/4-1/2 tsp cayenne (depending on how hot you like it)
salt and pepper to taste
juice of 1 lime
1 bunch cilantro, finely chopped

Directions:

1. Heat canola oil in deep-sided sauce pan. Add diced onion and garlic, and saute until onion is softened, about 5 minutes. Add red bell pepper and kale, and saute another 3-4 minutes.
2. Add quinoa and lightly toast for about 2 minutes. Turn heat to medium-high and add broth and spices. Bring to a boil, reduce heat to a simmer, and simmer for 12-15 minutes – until all the liquid is gone.
3. When done cooking, stir in lime juice and cilantro. Serve alongside papas refritas, frijoles borrachos, or stuff into a corn tortilla and eat like a burrito.

Happy Cooking!

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