Okay hold up. I know I’m throwing both kale and quinoa at you at once, but promise it’s worth it. This is such an easy, colorful side dish and you’ll totally feel like a health rockstar for making it.
Fifteen minutes on the stove and you’ve got a side dish or warm salad for two – this has become my go-to alongside chicken or fish (topped with sun-dried tomato cream sauce!) for weeknights. It’s nothing fancy, but the tangy garlic-ginger-sesame oil keeps it interesting and the quinoa is super filling.
The garlic-ginger combo is one of my favorite flavors; I always have garlic in the cupboard and ginger in the fridge. You can grate them both in seconds using a microplane zester – no cutting board or chopping needed! Fewer dishes means we’re doing this right.
Fresh ginger root can be kept for quite a long time in the fridge. Just place the unpeeled root in a plastic bag, press all the air out, and store in the vegetable drawer. Once you begin using it, cover the cut end with a damp paper towel before sealing it in the bag – the moisture will keep it from drying out.
I love cooking grains in anything but water to give them some extra flavor! I had a good amount of white cooking wine in the fridge (okay, actually, I had a not-great bottle of wine that was demoted to cooking wine) so I used that up and it went wonderfully with tilapia. If you’re serving with chicken, use broth instead of water.
- 2/3 cup white wine or chicken stock
- 1/3 cup quinoa
- 1 T. olive oil
- 2 cloves garlic
- 1 T. fresh ginger grated
- 3 cups kale shredded
- dash red pepper flakes (optional)
- salt to taste
- 1/2 t. sesame oil
Bring white wine and quinoa to a boil in a small pot, then cover and reduce to a simmer. Cook for 15 minutes or until tender.
While quinoa is cooking, heat olive oil in a large skillet over medium heat. Saute garlic and ginger for a minute, then add shredded kale.
Cook until kale is wilted and tender, then season with red pepper flakes and salt. Remove skillet from heat.
Toss kale with cooked quinoa and sesame oil and serve warm.
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