Ingredients
2
2 servings
- •3 teaspoons sesame oil, divided
- •2 green onions, trimmed and sliced
- •2 tablespoons sweet chili sauce
- •3 cloves garlic, minced
- •1 (1 1/2 inch) piece fresh ginger, peeled and thinly sliced
- •4 leaves curly kale, chopped
- •3 tablespoons diced red bell pepper
- •1 cup cooked quinoa, or more to taste
- •20 sliced water chestnuts
- •1 tablespoon soy sauce
- •1 tablespoon seasoned rice vinegar
Instructions
- Heat 1 teaspoon sesame oil in a large skillet over medium-high heat. Add green onions, chili sauce, garlic, and ginger; saute until garlic is golden, 1 to 2 minutes. Transfer to a plate.
- Add remaining 2 teaspoons sesame oil to the skillet. Add kale and saute until bright green, softened, and lightly charred, 2 to 3 minutes. Add green onion mixture back to the skillet. Add red bell pepper. Mix in cooked quinoa, water chestnuts, soy sauce, and vinegar and cook until heated through, about 5 minutes.
Nutritional Facts
Per 2 servings
- Calories: 284
- Carbohydrate: 45g
- Fat: 10g
- Fiber: 7g
- Protein: 7g
- Sugar: 9g
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