Quinoa with creamy garlic sauce and sautéed kale

I have been looking for some healthier meals since I have been having a hard time getting over this cold. Whenever I get sick all I want to eat is junk food. So I was looking for something healthy and full of flavor. This recipe totally hit the spot!

I added in the sautéed kale to this recipe, otherwise I didn’t alter it much.

Quinoa with creamy garlic sauce and sautéed kale

Based on a recipe by Healthy Vegan Recipes

  • 1 cup quinoa, cooked
  • 2 zucchini, chopped
  • 2 cloves garlic, pressed (or roasted for a lighter flavor)
  • 1/2 onion, chopped
  • 1 tablespoon nutritional yeast
  • 1/2 cup coconut milk
  • 1-2 teaspoon sea salt
  • pinch of black pepper
  • 1/4 tsp nutmeg
  • 1-2 tablespoons olive oil
  • 2-3 cloves garlic, chopped
  • 3 cups chopped kale, steams removed

Rinse the quinoa with water, drain, add 2 cups water for every 1 cup quinoa. Sprinkle a bit of sea salt in the water, bring it to a boil for a minute, then turn down to low and simmer for 20-30 minutes. Quinoa is fully cooked when you see the swirl of the grains, with a translucent center, and it is fluffy. Do not stir the quinoa while it is cooking.

While the quinoa is cooking, prepare the sauce by blending the rest of the ingredients. Start with the zucchini, with enough coconut milk and/or water to get it fairly smooth. Add the rest in stages to make sure you get a smooth sauce.

Heat a saute pan to medium heat. Add oil. Saute 2-3 cloves of garlic for 1 minute and add kale. Saute kale until wilted and cooked to your liking.

Once the quinoa is cooked, serve it topped with the sauce and kale.


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