Curry-Lime Quinoa with Sautéed Kale, Mushrooms & Zucchini
This a quick, light and vegan dinner that I like for those evenings when I come home late from teaching and I know it’s too late in the evening to eat meat. But after a tough workout I need to get some protein and iron, and that’s where quinoa and kale come in.
Quinoa is a superfood that you should definitely incorporate into your diet if you haven’t already. It is not only rich in protein, but it contains twice as much fiber than any other grain and is packed with iron, magnesium and antioxidants. It’s very easy to cook and can easily replace regular white rice. So give it a try! :)
Kale is called the “queen of greens” and rightfully so. Kale is packed full of vitamins, calcium, fiber and it contains more iron than beef. It’s also very versatile and can be used in salads, as a side-dish, in smoothies and juices.
In Denmark you can find Kale under the name “grønkål” at the larger supermarkets and green grocers.
You can easily make this recipe carnivore-friendly by adding grilled chicken, shrimp or any meat of your choice :)
Ingredients (serves 1)
1 dl. quinoa
1 tsp red curry paste
2-3 kale leaves
1 garlic clove
1 tsp olive oil
1/4 sliced avocado
salt and pepper
To cook the quinoa it’s typically 2 dl water to 1 dl quinoa grain and it takes 8 -10 min
Tip: Follow instructions on the quinoa package (some differ in time so check it out)
While the quinoa cooks, dice the kale, mushrooms, zucchini, onion and mince the garlic clove
Add olive oil to a non-stick pan and wait till the pan gets hot
First add garlic, and 30 sec later add all the vegetables
Quickly sauté vegetables with a bit of fresh ground pepper and sea salt and remove from heat
The quinoa should be done by now, drain the excess water
While the quinoa is still in the pot, add the red curry paste and lime juice, stir well
Put vegetables on a plate, top off with the curry quinoa and avocado slices
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