This herbed quinoa from Jamaica-born Chef Troy Levy is excellent served with Levy’s scrumptious 4-Bean Ital Stew or any other stew. It’s also great as a base for a quinoa salad, or simply served as a side dish. Fragrant with fresh thyme and cooked in vegetable broth, the quinoa takes on a rich, earthy flavor while retaining its delicate nuttiness. Curly kale adds color and a chewy bite; feel free to use spinach or other greens if that’s what you have. For the best results, rinse the quinoa to remove any bitterness, and let it rest a few minutes after it’s done cooking so it gets nice and fluffy.
For more inspiration, check out these tasty ideas:
- Power Berry Quinoa and Kale Salad
- Quinoa Tabbouleh with Pomegranate Seeds
- 15-Minute Quinoa-Slaw Bowl
- Or check out our delicious collection of quinoa recipes.
Yield: Makes 6 cups
Time: 32 minutes
- 2 cups dry quinoa
- 4 cups low-sodium vegetable broth
- 2 sprigs fresh thyme, leaves chopped
- Sea salt, to taste
- 1 cup chopped curly kale, tough stems removed
Instructions
- Place quinoa in a fine-mesh sieve. Rinse under cold running water at least 1 minute. Drain well.
- In a medium saucepan combine quinoa, broth, thyme leaves, and salt. Bring to boiling; reduce heat. Simmer, uncovered, 15 minutes or until all liquid has been absorbed. Remove from heat. Cover and let rest 5 minutes. Fluff grains with a fork. Stir in kale. Serve hot.
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