Delicious Living
  • 1 cup quinoa (washed and drained)
  • 1/2 teaspoon sea salt
  • 2 tablespoons olive oil (divided)
  • 1 3/4 cups boiling water
  • 3 cloves garlic (minced)
  • 4 cups lightly packed chopped kale leaves
  • 1 tablespoon fresh lemon juice
  • 1/3 cup pine nuts (toasted)
  • Salt and pepper (to taste)

Toasted Quinoa with Kale and Pine Nuts

Trina Kaufman | Delicious Living
  • Cook Time: 32 mins
  • Serves: 4 people
  • Calories per serving: 329

Unlike processed grains, whole grains and seeds such as quinoa digest slowly, avoiding inflammatory blood sugar spikes. Dry-toasting quinoa and starting its cooking with boiling water help grains to cook up fluffy and separate.

  1. Dry-toast quinoa in a skillet, stirring until golden and fragrant, about 6 minutes.
  2. Transfer to a medium saucepan; add sea salt, 1 tablespoon olive oil, and boiling water.
  3. Reduce heat to low, cover, and simmer 20 minutes. Let stand 5 minutes; then fluff with a fork.
  4. In a skillet over medium-high heat, add remaining olive oil and garlic; sauté 30 seconds. Add kale; sauté until deep green and tender, 3–4 minutes.
  5. Stir in cooked quinoa, lemon juice, pine nuts, and salt and pepper to taste.

Per serving: 329 cal, 16g fat (8g mono, 6g poly, 2g sat), 0mg chol, 10g protein, 36g carb, 5g fiber, 319mg sodium

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