Updated: Jun 9
Food blogging has its perks. Sometimes, people offer to send me cookbooks. Sometimes, I find recipes in said books worth sharing with you all. This recipe is just a combination of what i have tested before from those cookbooks and my favorites.
This recipe jumped out to me since green peas, corinader, kale and quinoa are a few of my favorite ingredients. It also seemed like a salad that would pack well for work, and it did. I feel so accomplished when I arrive at work with a healthy meal in tow. Which, to be clear, is almost never. It’s a miracle when I remember to bring a fork!
I’m generally inclined to throw feta cheese into my quiona bowls, so this recipe was an exercise in restraint for me. I was also tempted to toss in some roasted almonds, too, or substitute pepitas for sunflower seeds, but it’s honestly just right as is. Note to self: less can be more, especially when an outrageously flavorful pesto-inspired dressing is involved.
1 cup quinoa, rinsed
1 ¾ cups vegetable broth
3/4 cup green peas
2 cups finely chopped curly kale
½ cup salted sunflower seeds (optional)
⅓ cup thinly sliced fresh coriander
1/2 tsp curcurma
salt & pepper
1 clove of garlic
Combine the rinsed quinoa and broth in a medium saucepan. Bring the mixture to a boil over medium-high heat, then decrease the heat to maintain a simmer, cover, and cook until the quinoa has absorbed all the liquid, about 15 minutes. At the last 5 minutes add the green peas and let it cook. Fluff the quinoa and peas with a fork and set aside to cool.
In a fryingpan, add some olive oil , curcurma and sliced garlic, let it saute for 2 minutes. Add your kale and saute for 3-4 minutes. Don't over cook them.
Transfer the kale to a large serving bowl. Sprinkle with a dash of salt and then add the quiona and peas.