Hannibal Regional Blog

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Our blog offers content about healthcare, healthy living and the culture at Hannibal Regional.


kale and quinoa bowlIngredients
1 cup quinoa
1 bunch kale, de-stemmed and roughly chopped
3 tablespoons olive oil, divided
1 cup diced sun-dried tomatoes
Juice from 1/2 large lemon or 1 tablespoon
Salt and pepper to taste

Optional toppings: slivered almonds, Parmesan cheese or nutritional yeast

Directions
Cook quinoa according to instructions on package.
In a large sauté pan, heat olive oil over medium heat. Add kale and toss to coat. Add 1/4 cup water and cover, cooking for 3-5 minutes. Uncover, toss, and turn heat down to low. Let cook for another 10-15 minutes, until tender, stirring occasionally, adding more water if needed. Add quinoa and sun-dried tomatoes to saucepan and toss to combine. Add lemon juice and olive oil and toss to coat. Salt and pepper to taste.

Optional: add toppings like slivered almonds, Parmesan cheese or nutritional yeast.

 

Blog post provided by:
Katie Foster, RDN, LD
Nutrition Services
Hannibal Regional