Ingredients
2 cups red quinoa
2 cups vegetable or chicken stock
2 bunches of kale, aprox 1.5 lbs.
1 fennel bulb, white parts only, diced
3-4 garlic cloves, minced
1 lemon, zested and juiced
1/4 cup grainy mustard
1 bunch thyme
Olive Oil, S&P
Preparation
In a large pot, sweat the fennel on medium heat with the garlic in some olive oil. When the fennel is tender, add the quinoa and continue to cook for 2 minutes.
Add the hot stock, 2 tsp. of salt, and thyme bundle, cover with a lid, and cook on low heat for 15-20 minutes.
The quinoa is done when all the liquid is absorbed and little white curls are released. When ready, remove the thyme, fluff through with a fork, cover, and keep warm.
In a deep skillet, heat up some olive oil over medium-high heat. Add the kale in by handfuls and welt it down for about 3 minutes. Season with salt and pepper. (Unlike other leafy greens, kale does not release much liquid.)
When the kale is tender, stir in the mustard and lemon zest + juice.
Toss the kale into the warm quinoa.
