Ingredients
6
6 servings
- •2 ½ cups water
- •1 cup red quinoa
- •3 red bell pepper, diced
- •1 bunch kale, cut into 1-inch pieces
- •3 tablespoons coconut oil
- •½ sweet onion, diced
- •2 tablespoons minced garlic
- •½ cup crumbled feta cheese
- •¼ cup toasted slivered almonds
- •1 lemon, juiced and zested
- •1 tablespoon olive oil
- •sea salt to taste
- •fresh cracked black pepper to taste
Instructions
- Bring water to a boil in a saucepan; add quinoa and red bell pepper. Return water to a boil, place cover on the saucepan, reduce heat to low, and cook for about 10 minutes; add kale and continue cooking until quinoa is tender, about 5 minutes more.
- Heat coconut oil in a skillet over medium-high heat. Saute onion and garlic in hot oil until the onion is translucent, about 5 minutes; transfer to a large bowl. Stir feta cheese, almonds, lemon juice, lemon zest, and olive oil with the onion mixture; add quinoa mixture and stir. Season mixture with sea salt and cracked black pepper.
Nutritional Facts
Per 6 servings
- Calories: 316
- Carbohydrate: 35g
- Fat: 17g
- Fiber: 6g
- Protein: 10g
- Sugar: 4g
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