Recipe: Italian Veggie & Kale Quinoa Bowl

Italian Veggie & Kale Quinoa Bowl

Okay, so admittedly, this recipe was born solely from the fact that my husband was bugging me to use the big ol load of kale I got at the store on Monday and had yet to cook. So, I did a little once over of what we had in the fridge and then mentally recalled my Pepper Sautéed Kale & Veggies Quinoa Bowl and just went for it (although I was totally not in a cumin mood, so I changed this one up to be more Italian).

Before we get started: Oh. my. goodness. I learned that you can make quinoa in the RICE COOKER! Hellllllllo. I totally would have made wayyyyy more quinoa before now (which, for the record, I call the stuff Queen-waa and even though I know that’s wrong, I think I’m gonna keep my way – hehe)! Apparently though, I’m not the only one who has trouble with it…

how to pronounce quinoa

Okay, sorry for that tangent.

On to the recipe! (By the way, I post most of the recipe pics at the end of the post… most of us just want to get to the recipe, but if you are into gawking at food, then I have included the pics just for you!)

Italian Veggie & Kale Quinoa Bowl - stovetop bottom

Italian Veggie & Kale Quinoa Bowl

A little tip: As you chop and slice, combine ingredients that will go in the pan at the same time into the same prep-bowl. Bowl 1: carrots and tomatoes. Bowl 2: squash, zucchini, green onions. Bowl 3: mushrooms. Bowl 4: kale.

  • 1 carrot, cut into 2-3 inch strips
  • 2 handfuls of salad tomatoes, halved
  • 1 squash, sliced
  • 1 zucchini, sliced
  • 2 green onions, sliced
  • 5 mushrooms, sliced
  • 3-4 “stalks” of kale, cut off stems, and coarsely chopped
  • 1 can fire roasted diced tomatoes
  • 2 cloves of garlic, minced
  • 2 Tbsp Ana’s Herbs (or other Italian seasoning mix whose ingredients compare)
  • 2 Tbsp olive oil
  • 1 cup quinoa, cooked

Instructions:

  1. Cook the quinoa if you have yet to do so.
  2. Bring four cups of water to a boil and then turn down to low. (You’ll need this in a minute to blanch the kale.)
  3. Heat a pan with the olive oil and saute the garlic for a minute or two then add in the Ana’s Herbs and allow to saute for several more minutes (this sorta “reactivates” the dried herbs). Add more oil to keep the herbs from burning if necessary.
  4. Add in the fire roasted diced tomatoes, mix together with herbs and let cook for three minutes.
  5. Add in the carrots and tomatoes and let them cook for three minutes.
  6. Add in the squash, zucchini, and green onions and let them cook for three minutes. {Ya seeing a pattern here yet? Hehe!}
  7. Add in the mushrooms and let them cook for… yep, three minutes!
  8. When you add in the mushrooms, pour the kale into the hot water and allow it to blanch while the mushrooms cook. No longer than three minutes!
  9. When the mushrooms are finished move the pan off of the heat, strain the kale, and combine it with the veggie mixture in the pan.
  10. Serve it over the quinoa as soon as you can because kale is at it’s best (and prettiest) when it is still bright green!

For the record: my husband said “Wow this is gooooood.” at least 7 times, which is the biblical number of perfection, so I’m going to deem this recipe a success!

And here are a few preparation pictures…

Italian Veggie & Kale Quinoa Bowl - tomatoes

Italian Veggie & Kale Quinoa Bowl - squash

Italian Veggie & Kale Quinoa Bowl - mushroom

Italian Veggie & Kale Quinoa Bowl - kale

Recipe: Pepper Sautéed Kale & Veggies Quinoa Bowl

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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.

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And this is what resulted. (My original inspiration came from this recipe at VegWeb… which is a nifty little vegetarian site.)

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!)

Instructions:

  1. If you haven’t already chopped your veggies, do that first… chop: the kale, red bell pepper, mushrooms, and tomato.
  2. If you haven’t already cooked the quinoa, get that started as well.
  3. Get some water boiling, cause you are going to boil the kale in just a minute.
  4. Heat up a large skillet to medium-high and pour the oil in. Saute the garlic and onions until tender.
  5. Add in the bell pepper, mushrooms, corn, and water. Saute until tender-firm.
  6. While the veggies are sauteing, boil the kale for three minutes and then drain in a colander.
  7. When the kale is finished and drained, add it as well as the tomato and beans and stir it all together.
  8. Sprinkle the cumin on as well as the Frank’s hot sauce and stir. Let it cook for two or three minutes.
  9. While the seasoning cooks in, place the quinoa in the bottom of the bowl, and then spoon in the sauteed veggie mixture.
  10. Sprinkle with feta, if desired, and enjoy!

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