This is a great summer recipe that my cousin, Thanh (who has guest-blogged here before), tweaked and shared with me. I left out the garbanzo beans and parsley in this pic, but it's up to you.
Thanh’s Quinoa and Kale
Ingredients:
1 ½ cup quinoa
2 cups chicken broth
1 cup water
3 cloves garlic, minced
1 bunch kale
1 can garbanzo bean, drained
2 skinless, boneless chicken breast
¼ cup Italian parsley, thinly sliced
1 lime, juiced
3 Tbsp. olive oil
2-3 tsp. garam marsala (or a curry blend)
1 avocado, diced into ½” pieces
Salt
1. Rinse quinoa
2. In saucepan, combine quinoa, chicken broth, water and salt to taste. Or cook in a rice cooker on the white rice setting.
3. Bring to a boil, lower heat and simmer, covered for 15 minutes
4. Drain and set aside
5. Split chicken breast into thin fillets. Season with salt and pepper
6. In skillet, over medium-high heat, add 1 Tbsp. of olive oil until hot
7. Add minced clove of garlic and cook for 30 seconds
8. Add chicken breast to skillet. Cook 3-4 minutes on each side until done.
9. After chicken is cooled, shred meat and set aside
10. Strip kale from stem and cut into 1” pieces
11. In large skillet or wok, heat 1Tbsp. of olive oil.
12. Add remaining garlic and cook for 30 seconds
13. Add kale to pan and sauté for approximately 5 minutes until soft
14. Add garbanzo beans and warm in pan for 2 minutes
15. In small bowl, mix garam marsala, lime juice and 1 Tbsp. of olive oil
16. In large bowl, combine quinoa, kale mix, dressing and Italian parsley. Stir to combine. Season with salt to taste.
17. Top with avocado before serving
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Yum I finally tried this recipe.
ReplyDeleteLike you, I skipped out on the garbanzo beans and parsley, however, I subbed chicken with tofu and added a lot more extra crushed black pepper and chili powder in the sauce :)
Very delicious, easy and simple!
I think taste buds could use more dressing/lime juice which I might squeeze fresh for the next two lunch batches I made!