Lemony Quinoa with Kale – One of my go-to easy dinners. It has a great texture, is filling but not too heavy, and it’s full of stuff that’s good for you!
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I LOVE KALE.
There. I said it. I know that’s kind of an unpopular opinion, and I’m sure there’s a small group of people out there yelling “WHAT A HIPSTER” behind their computer screens, but yes. I love kale. In all forms, even liquified (…that sounds horrifying unless you know that I’m talking about green juice, one of the greatest things ever created).
This recipe is one of my go-to easy dinners. It’s really, really good. It has a great texture, it’s quick and easy to make, almost impossible to mess up, and it tastes good as leftovers (which we all know is rare). It’s filling but not too heavy, and it’s full of stuff that’s good for you:
Kale: low calorie, packed with vitamins & minerals, high in fiber, zero grams of fat
Quinoa: high in fiber & SUPER HIGH in protein
Olive oil: rich with healthy fats, packed with antioxidants
Edamame: helps the immune system, contains antioxidants, good source of vitamins & minerals
Sunflower seeds: promotes healthy cholesterol and cardiovascular health
This is my base recipe, but feel free to add whatever protein, sauce, or toppings you want. The quinoa has a good flavor on its own without any sauce, but I’m guilty of drowning it in goddess dressing on occasion.
How I make my bowl: I usually add Trader Joe’s Goddess Dressing & some fake chicken (Beyond Meat is my favorite).
How my boyfriend makes his bowl: He usually adds cajun shrimp or grilled chicken.
5 Ingredient Dinners: Lemony Quinoa with Kale
- 1 1/2 cups quinoa
- 1 1/2 cups water
- 1 heaping Tbsp. olive oil
- 2 Tbsp. lemon juice
- 1/2 tsp. lemon pepper
- salt & pepper to taste
- 1 large bunch kale torn into pieces
- 1 cup frozen edamame shelled (sold at Trader Joe's)
- 1/4 cup sunflower seeds shelled
- Add quinoa, water, olive oil, lemon juice, & seasonings to medium-sized pot.
- Turn heat to medium and bring to simmer.
- Once simmering, cover and let cook for 5 minutes.
- Add the frozen edamame.
- Cover and let cook until almost all of the water is absorbed, about 10 minutes.
- Turn off the heat, then add the kale and let quinoa sit covered until all the water is absorbed.
- Taste and add more seasoning if desired.
- Serve immediately.
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