Wednesday, May 2, 2012

Quinoa with Sauteed Kale and Goat Cheese

Quinoa?  Kale?  Bell Peppers?  Greek Yogurt? 

Ladies and Gentleman, this is one powerful one-dish meal.  Tons of healthy fiber, protein, vitamins and minerals, all pleasantly combined with a bit of delicious herbed goat cheese.

Inspired by a great recipe I found on one of my favorite blogs, A Pug in the Kitchen, this recipe was instant love in my bowl.

Quinoa with Sauteed Kale and Goat Cheese

1 cup uncooked quinoa
1 tablespoon extra virgin olive oil
1 small yellow onion
1/2 cup sliced bell pepper (red, orange or yellow)
2 cups (packed) chopped kale, stems removed
1/2 teaspoon kosher salt
1/2 cup water
1/2 cup low-fat plain Greek Yogurt
5 oz herbed goat cheese (I used Trader Joe's Chevre Fine Herb Goat Cheese)

Cook the quinoa:  Bring 2 cups of water to a boil, add the quinoa (rinse in a colander first) and reduce to a simmer and cover.  Simmer 10-15 minutes and then remove from the heat, uncover and let stand for a minute or two so the quinoa absorbs any excess water.

Meanwhile, in a large skillet, heat the oil over medium high heat.  Add the onion and bell pepper and saute 2-3 minutes.  Add the kale and salt and stir well.  Add the 1/2 cup water and let simmer for 5-10 minutes, or until the kale is wilted and the excess water is evaporated.

Add the quinoa to a large bowl and combine with the sauteed kale mixture.

Add the Greek Yogurt and goat cheese.  Stir well to combine.

Serve warm or at room temperature.

Serves 4.

This is a great alternative to a pasta salad for a light dinner or lunch.  Loaded with complex carbohydrates and protein, it has loads of great nutrition for such an easy dish!

Life is sweet,

1 comment:

Gina; The Candid RD said...

This sounds wonderful! I think goat cheese is my favorite cheese. Of all time. No joke. Nick doesn't like it though, which is a huge bummer!