10. sauteed kale and quinoa skillet

Sometimes I just taste something and I suddenly become obsessed. That's the case with this Sauteed Kale and Quinoa Skillet. I am pretty sure I could eat this nearly every single day. I'm definitely going to try it with roasted sweet potatoes and chickpeas. And I may try it with couscous too.

I served this recipe alongside this Za'atar Spiced Roasted Chicken and potatoes, a recipe that is also highly addictive.

Sauteed Kale and Quinoa Skillet 

serves 4-6

Ingredients:

• 1 cup quinoa
• 2-1/2 cups veggie broth (I used Better Than Boullion) 
• 1 Tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 bunch kale - 6-8 leaves
• ½ tsp red pepper flakes (more or less to your liking)
• Pinch of sea salt
• 2 Tbsp parmesan cheese, grated
• 2 Tbsp panko breadcrumbs

Instructions:

• To make quinoa - rinse and soak for about 5 minutes in warm water. Bring 2-1/2 cups veggie broth to a boil in a medium saucepan and add drained quinoa to boiling broth. Cover and reduce heat to a simmer, cooking for about 15 minutes, or until broth is absorbed. Turn heat off, drain any additional broth off, cover and allow quinoa to sit for an additional 5 minutes. 
• In a large skillet, add olive oil over medium heat, saute onion and garlic until fragrant, about 3 minutes.  Add red pepper flakes and kale along with 2 tablespoons of water and cover, allowing the kale to steam for 5 to 10 minutes, longer for thicker kale. Stir occasionally until kale is tender.
• Remove lid and stir in cooked quinoa, mixing well. 
• Turn off heat and add parmesan cheese and panko, and stir to combine. 
• Serve and enjoy!

This recipe is mildly edited from Eat Yourself Skinny