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Quinoa with purple kale (v)

Makes 2 serves
Original post (with pictures) here
Serve as a side dish or topped with red pepper hummus and optional smoky almonds

1/2 cup quinoa, rinsed
1 cup vegetable stock
1 small or 1/2 large red pepper, diced
1/2 large zucchini, diced
4 leaves kale (green if you can't find purple), roughly chopped


1. Place the quinoa and vegetable stock in a medium saucepan and bring to the boil. Reduce heat and simmer, covered, for 10 minutes. Stir occasionally.
2. Add the vegetables and cook on low heat for a further 5 - 10 minutes, stirring occasionally, until the vegetables are just cooked and the quinoa is fluffly.