Quinoa and legumes are two pantry staples that make fantastic meat alternatives any night of the week. Kale is full of vitamin K, which promotes bone and eye health. Serve this as a main dish for four or as a side dish for six.
HANDS-ON TIME: 20 minutes
TOTAL TIME: 30 minutes
MAKES: 4 servings
In saucepan, bring 2 cups water to boil. Add quinoa; cover, reduce heat and simmer until no liquid remains and quinoa is tender, about 15 minutes. Remove from heat; let stand, covered, for 5 minutes. Fluff with fork. Transfer to platter; keep warm. Meanwhile, in large skillet, heat oil over medium heat; cook onion, garlic, coriander and cumin, stirring, until onion is softened, about 4 minutes. Add mushrooms; cook, stirring, until softened, about 4 minutes. Add kale, red pepper, chickpeas, broth, salt and pepper; cook, stirring, just until kale is wilted and red pepper is tender-crisp, about 4 minutes. Stir in lemon juice. Spoon over quinoa; sprinkle with almonds. PER SERVING: about 337 cal, 14 g pro, 8 g total fat (1 g sat. fat), 57 g carb (11 g dietary fibre, 9 g sugar), 0 mg chol, 396 mg sodium, 1,141 mg potassium. % RDI: 20% calcium, 40% iron, 148% vit A, 260% vit C, 55% folate.