This week we got a bunch of baby kale in our CSA. I tried a little nibble as I was putting stuff away and was immediately excited by it. It’s got an earthy taste with just a little spice to it. I’ve been dreaming up how to serve it and last night my vision came to fruition!
A bunch of Baby Kale
1 C. Organic Quinoa
1/2 C. Raw Almonds, sliced
2 C. Water
1 tsp. chicken base
1/4 C. Sweetened Cranberries, chopped
1 Sweet Bell Pepper, chopped
6 Small Heirloom Tomatoes, cut into quarters
1/2 Onion, chopped
2 Cloves garlic, minced
2 Chicken Breasts, diced small
2 C. (Approx.) Black Beans, already prepared and heated.
Crumbled Chèvre as topping
Salt, Pepper, and Red Pepper Flakes for taste
Toast almonds in a med. sized skillet. Once lightly toasted add quinoa and toast for a few minutes. In a medium sauce pan bring water to a boil, add chicken base until dissolved, then add quinoa and almond mix. Reduce heat and summer for 20 minutes covered (or as directed by quinoa package). In skillet used to toast almonds and quinoa, add a few tbs. Canola oil and cook chicken and onions. Once chicken is cooked add cranberries, garlic, sweet pepper and tomatos. Add salt, pepper and pepper flakes to taste. On a plate lay out baby kale. Once quinoa and chicken are done (which if times right can be done together) spread quinoa onto kale, layer that with already prepared black beans, add on top of that the chicken mixture and too with chèvre! Enjoy!