Sunday, July 26, 2015

Sauteed Kale and Quinoa with Spiced Chick Peas

Kale and Quinoa with Spiced Chick Peas

Here's a quick and energizing lunch or light dinner recipe.

Quinoa is a quick-cooking, gluten-free grain known for its amount of protein.
But it is not the amount of protein, but the type of protein.  Quinoa has the perfect balance
of all nine amino acids essential for human nutrition. Though common in meats, it is rarely
found in plant foods.  Quinoa also offers a good dose of fiber and iron.  It comes in a rainbow 
of colors, but most commonly in white(fluffier), while red and black have a crunchier texture.

Prepare the amount of Quinoa you want according to directions.
(leftovers can be eaten with a combination of fruits or veggies)
When it's done, set aside and let the Quinoa cool.

Rinse and drain a 15 oz.can of chick peas.
In a small skillet, heat 1 tbs of olive oil.
Chick peas
2 tbs lemon juice
1 tsp Braggs amino acids(soy sauce)
2 tsp smoked paprika
2 tsp cumin
1 tsp garlic powder
1/4 tsp cayenne pepper
1 tsp maple syrup
Stir until well coated and warm.

In another larger skillet;
Heat 2 tbs olive oil
Add sea salt and pepper to taste
Add 4 cups chopped organic kale
Stir kale until coated and wilted.
The kale will wilt and shrink as it warms.

In a large bowl combine Quinoa, Kale and top with spiced Chick peas.
I always add sliced avocados on top!
Quick and easy!

My daughter creates a delicious Cold Raspberry Sorbet Lemonade with hers.
In a tall glass add 2 scoops of Raspberry Sorbet and fill with  Raspberry Lemonade


Back on June 7th I did a post on Iron Cowboy James Lawrence.
He was attempting to do 50 Ironman distance races in 50 consecutive days in all 50 states.
Yesterday July 25th he did it!!

Have great week.
Be kind.

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