5 Ingredient Dinners: Lemony Quinoa with Kale
heaping Tbsp. olive oil
salt & pepper to taste
large bunch kale
torn into pieces
shelled (sold at Trader Joe's)
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.
Quinoa will keep in the fridge for up to 2 days.