For the past year or so I am pleased to say that Gabby has taken a liking to kale!! My Sautéed Kale recipe is a favorite of hers for sure! In addition, our family has also been eating quinoa lately so it did not surprise me that she asked to do a kale and quinoa recipe one night. I mentioned to her that white beans are often paired with kale, so she was completely cool with throwing them in the mix too. And, everything is better with bacon so we thought why not highlight the recipe with some nitrate-free turkey bacon as well. The dish came out delicious, Gabby even helped add some of the ingredients and stir some of it on the stovetop herself (under my very close, over her like a hawk supervision, of course!). This dish is great warm and we have enjoyed the leftovers cold with a splash of our favorite vinaigrette too.
2 cups cooked quinoa (we actually used the Trader Joes microwavable pouch variety!)
One 14 ounce can white beans, rinsed well (1.5 cups drained beans)
1/2 cup chopped white onion
1/2 cup chopped turkey bacon (we used Trader Joes nitrate free brand, also gluten free)
4 packed cups chopped raw kale
1 Tablespoon olive oil
3 tablespoons parmesan cheese
½ cup chicken or vegetable broth (*use a gluten-free brand such as Progresso Natural or Trader Joes if you are on a gluten-free diet)
salt and pepper (optional)
Add the 1 tablespoon olive oil to a large pan or pot and put in the bacon and onions, and sauté on medium-high heat until just starting to brown (about 4-7 minutes), stirring frequently. Then add the broth and fold in the kale and cover to simmer, stirring occasionally for 3-4 minutes. Add the cooked quinoa, white beans and parmesan cheese and heat for another 3-5 minutes.
Makes 5 cups, five servings
Serving size: 1 cup Calories 270 Protein 14 g Carb 37 g Fiber 10 g Sugars 2 g Fat 7 g Saturated fat 1.5 g Sodium 390 mg