Sorry for yet another quinoa recipe, it seems to be our favorite grain these days. Wild, brown, or white rice could be used as well.
This dish combines the taste of garlic, with the salt of tamari, and the sweetness of maple syrup to enhance the flavors of kale and purple cabbage.
High in fiber and protein, quinoa’s mild flavor absorbs the garlic, tamari, and slightly sweet maple syrup. Adding sesame seeds or chopped pecans adds protein and a nice crunch. Kale is an excellent source of vitamins, minerals, and phytochemicals and is a great non-dairy source of calcium.
2 cups kale, veins removed, chopped
2 cups chopped purple cabbage
2 cups cooked grain of your choice (red quinoa is shown above)
2 Tbs. olive oil
2-3 cloves garlic, diced
3-4 Tbs. tamari (can substitute soy sauce). Use according to taste – adds the salt flavor
3 Tbs. maple syrup
Sesame seed or chopped pecans for garnish
Heat oil over medium heat, add garlic and stir-fry 1-2 minutes.
Add the cabbage, stir-fry one more minute.
Add the kale, cook for one minute, then add the quinoa, tamari and maple syrup. Heat through and serve!
Garnish with sesame seeds or chopped pecans to add a light crunch.