Dark Green Kale and Shitake with Quinoa


We have so far been blessed with two girls who love to eat everything we eat. (I have probably just jinxed myself and from tomorrow on, will have two picky eaters). Gabbie, our three year old, loves tofu.  Fried tofu would have been a great addition to this recipe, for those of you who want more protein in your diet. It was a delicious lunch and I hope you enjoy it as much as we all did.

1 cup organic quinoa
1 cup frozen organic peas
1 bunch dark green organic kale chopped
15 shitake mushrooms, sliced and stems removed
2 cloves garlic finely chopped
1 tablespoon soy sauce
2 teaspoons sesame oil
olive oil
Boil 2 cups of water in a pot over the stove. Add the quinoa into the boiling water and cover. Let simmer for 20-30 minutes. Once cooked, turn off the heat. Add the frozen peas and cover. Meanwhile, in a large saute pan, heat a good amount of olive oil and add the shitake. Once, slightly brown, add the garlic, stirring until fragrant. Add the chopped kale and soy sauce and saute for a few minutes, just until the kale is a beautiful dark green color.  Stir in the sesame oil and serve over the quinoa.

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