Name: Red Quinoa and Tuscan Kale
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: Water - 2 ½ cups; Red quinoa - 1 cup; Red bell pepper, diced - 3; Kale, cut into 1-inch pieces - 1 bunch; Coconut oil - 3 tablespoons; Sweet onion, diced - ½; Minced garlic - 2 tablespoons; Crumbled feta cheese - ½ cup; Toasted slivered almonds - ¼ cup; Lemon, juiced and zested - 1; Olive oil - 1 tablespoon; Sea salt to taste - 1 tablespoon; Fresh cracked black pepper to taste - 1 tablespoon

Ingredients for - Red Quinoa and Tuscan Kale

1. Water 2 ½ cups

2. Red quinoa 1 cup

3. Red bell pepper, diced 3

4. Kale, cut into 1-inch pieces 1 bunch

5. Coconut oil 3 tablespoons

6. Sweet onion, diced ½

7. Minced garlic 2 tablespoons

8. Crumbled feta cheese ½ cup

9. Toasted slivered almonds ¼ cup

10. Lemon, juiced and zested 1

11. Olive oil 1 tablespoon

12. Sea salt to taste 1 tablespoon

13. Fresh cracked black pepper to taste 1 tablespoon

How to cook deliciously - Red Quinoa and Tuscan Kale

1 . Stage

Bring water to a boil in a saucepan; add quinoa and red bell pepper. Return water to a boil, place cover on the saucepan, reduce heat to low, and cook for about 10 minutes; add kale and continue cooking until quinoa is tender, about 5 minutes more.

2 . Stage

Heat coconut oil in a skillet over medium-high heat. Saute onion and garlic in hot oil until the onion is translucent, about 5 minutes; transfer to a large bowl. Stir feta cheese, almonds, lemon juice, lemon zest, and olive oil with the onion mixture; add quinoa mixture and stir. Season mixture with sea salt and cracked black pepper.