Hello friends! Lunch today was a good one, and I’d love to share it with you.
I cooked up some organic quinoa and used it as the base for my Tomato-Kale Quinoa. If you don’t know, quinoa (Keen-WAH) is a low-carb, gluten-free grain that is packed with protein. Such a great, diverse food that can be used in soups, salads, side dishes, and even for breakfast.
Want to know more about quinoa? Check out Anne’s description!
1 cup quinoa
1 cup water
1/2 cup cherry tomatoes, sliced
1/2 cup sun dried tomatoes, sliced
8 brussels sprouts, sliced
1/2 cup raw green kale, chopped
Cumin, black pepper, italian seasonings, to taste
1. Cook the quinoa on the stove on high so the water comes to a boil. Once boil is reached, lower the temperature. Keep stirring the quinoa. You know it’s fully cooked when small “tails” appear in the grains.
2. Lightly steam the brussels sprouts, drain, and let cool.
3. Mix the cherry tomatoes, sun dried tomatoes, kale, brussels sprouts, and quinoa in a bowl and stir.
4. Add cumin, black pepper, and italian seasonings to taste, and enjoy!
Try out the recipe and let me know what you think! As always, feel free to comment below or send me an email at firstname.lastname@example.org.