CSA Recipe Edition: Garlic Butter Quinoa Kale Rice

You had me at Garlic Butter and then hooked me with using the fresh local kale from my CSA bag! Kale is said to be among the most nutrient dense foods on the planet and quinoa is full of protein and dietary fiber. This recipe from the Menehune Chef will be a healthy hit for your ohana!

Garlic Butter Quinoa Kale Rice

Ingredients

Kale:

5 large handfuls chopped kale leaves 
2 teaspoons Olive oil
salt and pepper to taste 

Quinoa:

2 tablespoons butter 
2 large garlic cloves pressed
1 cup quinoa 
1 ¾ cup vegetable broth (low sodium)
*extra butter if desired 
2 tablespoons of walnuts roughly chopped (optional)

Instructions:

Amanda Smith, the Menehune Chef

Kale:
 • Place kale in a large bowl. Drizzle over oil and sprinkle with a small pinch of salt and pepper.
 • Use hands to scrunch for 30 seconds.
 • Add in 1 tsp of butter to hot pan Cook the chopped kale for 3 mins . Set aside 

Quinoa:
 • Melt butter in a large saucepan over medium high heat. Add garlic and saute for 1 minute until fragrant
• Add quinoa and broth, cover with lid. Bring to gentle simmer then immediately turn heat down to low or medium low, so the liquid is simmering very gently.
 • Cook for 12 – 15 minutes until all liquid is absorbed.
 • Remove from heat, then quickly toss all the kale on top of the quinoa .
 • Rest for 10 minutes.
 • Adjust salt and pepper to taste and stir through extra butter if desired.
 • Transfer to serving bowl and garnish with chopped walnuts (optional)

GROW COOK EAT ENJOY! Mahalo Menehune Chef Amanda Smith for sharing this recipe from our CSA bags on Living 808 on KOHN2!

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