1 cup vegetable stock
2 tblspns pine nuts
2 cloves garlic (finely chopped)
½ capsicum (chopped)
½ bunch kale (or 6-8 large leaves) finely chopped
400gm cooked lentils
2-3 tblspns lemon or lime juice
Bring the stock to a boil in a saucepan, add the quinoa reducing the heat, cover & leave to simmer for 12-15 minutes. Meanwhile, toss the pine nuts in a dry deep frypan or large saucepan over medium heat until lightly toasted, then set aside. Add some coconut oil to the pan and cook the garlic & capsicum for a couple of minutes before adding the kale. Keep agitating & stirring until the kale is just wilted. Remove from heat. Your quinoa should be done, so add it, the lentils, pine nuts and the juice/s to the kale mix and combine well. Dish up straight from the pot/pan! Garnish? Hmm, if you can be bothered, basil leaves would be nice or…mmmm….crumbled feta/goat’s cheese.
I didn’t use anywhere near enough capsicum in my dish (see photo) so I upped the amount in the recipe above, but as usual, play around with it! Also, very slack; I used tinned lentils. I normally try to avoid canned food but then growing up in Far North Queensland, we were trained to stock up on that kind of stuff in the event of catastrophic cyclones so I still have ’emergency guidelines’ at the back of my mind & tend to grab some cans when they’re on sale! Eat fresh whenever you can though – it’s obviously going to be much better for you.