Ingredients

  • 1 cup Quinoa
  • 1 medium Onion (diced)
  • 8 Leaves of Kale (stems removed and cut into ribbons)
  • 5 Garlic Cloves (finely chopped)
  • 3 tablespoons Olive Oil (divided)
  • 10 ounces Poached Salmon (flaked)*
  • 32 ounces Organic Vegetable Stock
  • Salt
  • Pepper
  • Pepper

Ready In 45 Minutes

Servings: 4

Cooking Instructions

Step 1

  • In a 4 quart saucepan, heat 2 tablespoons of olive oil over medium high heat.
  • INGREDIENTS:
  • EQUIPMENT:

Step 2

  • When oil is shimmering, add diced onion.
  • INGREDIENTS:

Step 3

  • Saute onion until transparent.
  • INGREDIENTS:

Step 4

  • Add quinoa to onion mixture and stir, to toast quinoa, for 2 minutes.
  • INGREDIENTS:
  • Length: 2 minutes

Step 5

  • Add 1 cup of vegetable stock to quinoa and onions.
  • INGREDIENTS:

Step 6

  • Stir until stock is absorbed. Once stock is absorbed, add 1 cup of stock.
  • INGREDIENTS:

Step 7

  • Continue stirring until stock is absorbed.
  • INGREDIENTS:

Step 8

  • Add remaining stock in 1/2 cup intervals, stirring until all stock is absorbed.
  • INGREDIENTS:

Step 9

  • Remove from heat.

Step 10

  • While preparing the onion quinoa mixture, heat 1 tablespoon of oil in a saute pan with chopped garlic (over medium high heat).
  • INGREDIENTS:
  • EQUIPMENT:

Step 11

  • Once garlic is sizzling, add chopped kale to the pan.
  • INGREDIENTS:
  • EQUIPMENT:

Step 12

  • Turn kale to coat with oil and garlic.
  • INGREDIENTS:

Step 13

  • Turn kale mixture until fragrant (approximately 2 minutes).
  • INGREDIENTS:
  • Length: 2 minutes

Step 14

  • Remove kale mixture from heat.
  • INGREDIENTS:

Step 15

  • Once quinoa is complete, add kale and salmon.
  • INGREDIENTS:

Step 16

  • Stir to combine.

Step 17

  • Add salt and pepper to taste.
  • INGREDIENTS: