Quinoa with kale, bell peppers and toasted hazelnuts

It has been a very warm day today.  So I decided to make a Quinoa Salad.   I know it is not Tuscan, but I like it and use it often in during warm months.  During summer months, and being quite busy, I usually have cooked quinoa, beans, lentils and chickpeas in my fridge.  I like to cook everything twice a week and then assemble ingredients when I am hungry.  I like to try all kinds of legumes.  Have you ever tried black chickpeas?!  They taste like the regular chickpeas, but I like its color and I like to present colorful dishes, even if it is just for myself.  My fridge always has little containers with cooked things that I can easily assemble: brown rice, wild red rice, beans, and my multipurpose sauces.

1 cup Quinoa
3 cloves of garlic minced
1 onion finely chopped
4 cups loosely packed chopped raw kale
4 cups thinly sliced red and yellow bell pepper

1 cup cooked black beans
1/4 cup toasted and chopped hazelnuts
1/2 cup basil leaves
1/4 cup olive oil
salt and pepper

rinse Quinoa in a strainer under running water.
warm olive oil and one garlic clove in a skillet. Add Quinoa, let toast then add stock. Keep adding stock and let absorb until light and fluffy. Set aside
warm 1tbs of olive oil and flash fry the kale. Set aside
warm remaining olive oil with remaining garlic, basil, and onion. Cook until the onion is translucent then add the bell peppers. Cook on low heat until nice and tender.
combine the quinoa, red bell peppers, black beans, and kale in a large bowl. Serve with hazelnuts on top.

I like color in my dishes!  Had I used multicolor Quinoa I would have not needed to add the black beans.

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