Well, I wanted to make frozen stir-fry tonight (because it’s easy), but my husband has officially turned his nose up to frozen stir-fry. (His parents recently brought us Pei-Wei for dinner and, well, it has ruined him… he only wants the good stuff.)
So, I decided to get cuh.raz.y. tonight and try to make something with the huge load of kale he bought at Market Street the other day.
Pepper Sautéed Kale & Veggies Quinoa Bowl
- 2 Tbsp olive oil
- 2 cloves garlic, minced
- 1/2 cup frozen onions
- 1/4 cup of water
- 1 bunch of kale, chopped (I used three big “stalks” of the stuff and one little one… I will probably double or even triple that next time for more kale action)
- 1/2 red bell pepper, chopped into chunks
- 1/2 cup frozen corn
- 2-3 mushrooms, chopped into chunks
- 1 small tomato, diced OR 1 can fire roasted diced tomatoes, drained in the colander
- 1 can red kidney beans (black or butter beans would work as well, I think)
- 1/8 tsp ground cumin (more or less depending upon your taste preferences)
- 9-10 “shakes” of Frank’s RedHot Cayenne Pepper Sauce (this stuff is uh.maz.ing. I discovered it with this recipe for Black Bean Soup which is now my absolute favorite thing in the world to make, plus my husband loves it!)
- 1 cup of quinoa… cook it according to the package directions
- feta, optional (we put feta on ev.er.y.thing. but I bet any shredded cheese would be good too, or none at all!)
- If you haven’t already chopped your veggies, do that first… chop: the kale, red bell pepper, mushrooms, and tomato.
- If you haven’t already cooked the quinoa, get that started as well.
- Get some water boiling, cause you are going to boil the kale in just a minute.
- Heat up a large skillet to medium-high and pour the oil in. Saute the garlic and onions until tender.
- Add in the bell pepper, mushrooms, corn, and water. Saute until tender-firm.
- While the veggies are sauteing, boil the kale for three minutes and then drain in a colander.
- When the kale is finished and drained, add it as well as the tomato and beans and stir it all together.
- Sprinkle the cumin on as well as the Frank’s hot sauce and stir. Let it cook for two or three minutes.
- While the seasoning cooks in, place the quinoa in the bottom of the bowl, and then spoon in the sauteed veggie mixture.
- Sprinkle with feta, if desired, and enjoy!
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