12 oz. quinoa – traditional or inca red*
12 oz. vegetable broth – this is rebel advice, America’s Test Kitchen believes a 1:1 ratio (instead of 1:2 ratio) produces a drier less mushy quinoa. DO IT!
1/2 bunch black kale* chopped
1/2 bunch red kale* chopped
1/3 cup toasted chopped
2.5 oz. deglet noir dates* minced
1/4 cup olive oil
1 lemon* (zest + juice)
pinch salt + pepper
- cook quinoa in vegetable broth – try the 1:1 ratio!
- mix chopped almond with minced dates, mixing them first help to spread the distribution of deliciousness around
- add the rest of the ingredients together, massage the kale into the mix to help break it up a bit.
- salt and pepper to taste
*ON SALE THIS WEEK!
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