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5 Ingredient Dinners: Lemony Quinoa with Kale

Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Dinner
Servings: 4
Author: Brit Wolfe


  • 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.


Quinoa will keep in the fridge for up to 2 days.