With an onion, a pile of kale, cooked quinoa and leftover homemade enchilada sauce, this bowl was born.
I didn’t have much in the fridge because it’s grocery shopping day, but I knew I wanted something cooked and semi-hearty for lunch today. Didn’t feel like a smoothie. Quinoa cooks up so quickly, so I got that underway, and then chopped an onion into rings and caramelized that over medium low heat.
I then chopped up a boatload of kale and put it in a large mixing bowl with a squeeze of lime and a sprinkle of sea salt. I massaged the kale for about 30 seconds and then transferred that into another bowl.
When the quinoa was done (about 15 minutes cooking time), I heated up some leftover enchilada sauce, and layered the kale first, then the quinoa, then the onions and poured the sauce over the whole thing. A quick toss and lunch was served! What I liked about this dish, in particular, was how the kale got slightly steamed by the hot quinoa and onions. Sometimes raw kale can be a bit much for some people, but by massaging it and then putting in a bowl with other hot ingredients, you can still reap the benefits of eating it raw without overcooking the nutrients out of it.