This seasonal recipe provided by SFDC board member, Ibti Vincent. The recipe was taste tested and much beloved by 3rd graders and their parents alike. The recipe appears in the April 2015 SFDC newsletter.
- ½ cup uncooked quinoa, pre-rinsed
- olive oil
- 1 bunch raw kale, stems removed, leaves sliced into thin ribbons
- 1 medium onion, diced
- 2-3 cloves garlic, minced
- 1 TBSP butter
- 1 bunch radishes, sliced
- 2 large carrots, peeled and grated
- 1 cup lentils, pre-cooked
- a few handfuls of pumpkin seeds or sunflower seeds, toasted
- Dressing or pesto of your choice
- Sea salt and fresh ground black pepper, to taste
In a medium saucepan, bring 1 cup water (or stock) and quinoa to a boil. Reduce heat to medium-low, cover and simmer until water is absorbed, 10-15 minutes. Remove from heat and set aside, covered, for 15 minutes. Fluff with a fork and let cool to room temperature.
Meanwhile, prepare your toppings. Sauté onions in a medium pot with a splash of olive oil until soft (about 5 minutes). Add in garlic and kale, and toss to coat.
Continue cooking until kale wilts (another 3-5 minutes), adding a splash of water if needed to prevent burning.
In a small saucepan, saute radishes with butter on medium heat, stirring, for 5-10 minutes, until tender but still firm.
Give each person a bowl with a few scoops of quinoa, and they can add whichever mix-ins they like: kale, radishes, carrots, lentils, seeds, dressing, etc.
You can make a quinoa bowl with just about anything! Try:
- Salad dressings: Asian sesame, sweet balsamic vinaigrette, lemon juice and olive oil, etc.
- ¼ cup chopped fresh cilantro and/or parsley
- ¼ cup crumbled low-fat feta cheese
- 1 TBSP sliced raw unsalted almonds
- other legumes in place of lentils: chickpeas, kidney or white beans, etc.
- Leftover steamed broccoli, brussels sprouts, snap peas, sweet potato….
You can also swap in other whole grains (brown rice, farro, etc) and add leftover bits of meat/poultry for a new twist on things.
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