Ingredients
- 1 bunch kale
- 2 T garlic
- olive oil
- 1-15 oz can butter beans
- salt
- pepper
- 1 c quinoa
- 1 1/2 water
- olive oil
- lemon, zest and juice
- salt
- 1/4 c kalamata olives. I used the Greek marinated ones from the deli counter and they added a wonderful flavor to this!
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Kale, butter bean and lemon quinoa salad
Time: 15 minutes prep, 15 minutes cook
Servings: 4
Directions
- Start with the quinoa. Bring the water and quinoa to a boil and then reduce to simmer. Cook around 15 minutes until finished.
- While the quinoa is cooking, prep your kale. Cut out the stems, unless they're small enough that they will cook down.
- Heat a tablespoon or two of olive oil in a pan.
- Add the garlic when hot and cook until you can smell it.
- Add the kale and sauté until soft and tender.
- Add butter beans and cook until slightly crisp.
- By now the quinoa should be done.
- Remove from heat, and stir in some olive oil (take a turn around the pot, should be enough. Approx 1 Tb), and the lemon juice and zest.
- Season the kale and beans and quinoa to taste.
- To serve, put down a scoop of quinoa and top with the kale and beans. Or it's delicious all mixed in together.
- Top it with some halved olives and enjoy!
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Summary
I'm not normally a kale fan, but this might make a believer out of me. The quinoa on it's own was amazing and then it just got topped with even more goodness!
I really want to try this with other greens too. I think it would be amazing with arugula.
