Quinoa with Cranberries and Kale #Thanksgiving

This dish is easy to make and comes together quickly.  It can serve as both a main dish or a side, so it’s great to have at your Thanksgiving table when you have a mix of vegetarians and meat eaters!  This also is great to stuff inside baked sweet potatoes or acorn squash if you’re looking for a more fancy presentation.  I just served mine alongside baked sweet potatoes – the bitterness of the kale works well with the sweetness of the sweet potato. 

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I used a bag of Glory Kale that was on sale at Publix – this didn’t even put a dent in the kale in that bag!  I also used Pereg Gourmet Quinoa with Vegetables since I had it on hand – I think it would be good with just regular quinoa as well. 

Ingredients:

  • 1 cup quinoa
  • 2 cups water
  • 1 T olive oil
  • 1 sweet onion, diced
  • 4 cups kale, broken into 1 inch pieces
  • 1/4 cup (plus) dried cranberries
  • salt and pepper

Directions:

Cook the quinoa according to directions. 

While that is cooking, sauté the onion in the olive oil with a pinch of salt until soft.

Add in the kale and cranberries and sauté until the kale is soft, about 3 minutes. 

Add the finished quinoa to the frying pan and mix together.

 

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Comments

  1. Sindy Murray says:

    I have never had kale or quinoa but this dish looks very yummy! I will try to make it as a side dish for the family. Thanks for the recipe, I’ll pin it!

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