Warm Quinoa with Greens - Bravabod

Crisp-browned broccoli and kale tossed with a little quinoa and served warm. The nutty undertone of coconut oil is what really makes this side dish a winner. It's also flexible: Swap out the vegetables with what you have on hand (such as cauliflower, green beans, or spinach) or play with different types of cooked grains.

How To MakeDiet Type: Plant-based

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Shopping List
  • 6 cups or handfuls of kale (about 1 bunch)
  • 1 1/2 cups broccoli florets (about 4 ounces)
  • 1/2 cup cooked quinoa
  • 2 tablespoons coconut oil
  • 1/4 teaspoon salt
  • black pepper, to taste

Instructions
  1. Step 1: To prepare the quinoa, follow the directions listed on your package. Every 1 cup of uncooked dry quinoa yields between 2 to 3 cups when cooked.
  2. Step 2: Wash and dry the kale if needed. Remove the hard, fibrous stems from the kale. Chop the kale and the broccoli into large 1 inch pieces. Measure out 6 handfuls.
  3. Step 3: Heat the coconut oil in a wide frying pan or cast iron pan over medium-high heat. Once hot, add the broccoli and kale to the pan. Cook for 4 to 6 minutes, stirring every minute or so (don’t stir constantly, otherwise you won't achieve the crispy browning on the sides).
  4. Step 4: Add in a few tablespoons of water and stir. Allow the liquid to cook off completely, about 1 to 2 minutes. Once the liquid has cooked off, add in the quinoa and salt. Stir together to combine.
  5. Serve: Enjoy. This dish goes well alongside black beans or simple baked chicken breasts.
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Warm Quinoa with Greens

PT15M 6 cups or handfuls of kale (about 1 bunch) 1 1/2 cups broccoli florets (about 4 ounces) 1/2 cup cooked quinoa 2 tablespoons coconut oil 1/4 teaspoon salt black pepper, to taste Gluten Free Vegan 2 Servings Ingredients:

2 Servings

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