Servings: 4

½ cup quinoa ½ cup quinoa
1 cup chicken broth 1 cup chicken broth
1 Tbsp olive oil 1 Tbsp olive oil
2 cloves garlic 2 cloves garlic
5 to 6 cups kale 5 to 6 cups kale
½ tsp red pepper flakes (more or less to your liking) ½ tsp red pepper flakes (more or less to your liking)
Pinch of sea salt Pinch of sea salt
2 Tbsp Parmesan cheese, grated 2 Tbsp Parmesan cheese, grated
2 Tbsp whole wheat Panko bread crumbs 2 Tbsp whole wheat Panko bread crumbs

Rinse and soak quinoa for about 10 minutes in warm water.
Bring 1 cup of chicken broth to a boil in a small saucepan and add drained quinoa to boiling broth.
Cover and reduce heat to a simmer, cooking for about 15 minutes, or until broth is absorbed.
Turn heat off and allow quinoa to sit for an additional 5 minutes, then fluff with a fork; set aside.
In a large skillet, drizzle olive oil over medium heat and saute onion and garlic until fragrant.
Add kale along with 2 tablespoons of water and cover, allowing the kale to steam for about 5 to 10 minutes, stirring occasionally until kale is tender.
Remove lid and add 1 cup cooked quinoa, red pepper flakes and a pinch of sea salt, mixing well.
Add Parmesan cheese and bread crumbs, cooking until cheese is melted, then serve immediately and enjoy!

NUTRITION  NUTRITION
½ cup  ½ cup
Calories: 186 • Fat: 4.9 g • Saturated Fat: 0.8 g • Carbs: 23.4 g • Fiber: 6.8 g • Protein: 8.3 g • Sugars: 0.9 g  Calories: 186 • Fat: 4.9 g • Saturated Fat: 0.8 g • Carbs: 23.4 g • Fiber: 6.8 g • Protein: 8.3 g • Sugars: 0.9 g