Kale and Caramelized Shallots with Toasted Quinoa

I created this recipe a couple weeks ago and found myself craving it again already.  Its so simple yet so tasty and unbelievable good for you!  Kale comes in many different varieties, for this recipe I like dinosaur kale but you could use any really. All varieties are packed with cancer preventing compounds, vitamins, minerals and chlorophyll.  Submerging the whole leaves in boiling water allows the kale to retain more of its nutrients.

Medium pot
Large pot with boiling water
Large sauce pan
1          cup Quinoa, rinsed and drained
2          bunches Dinosaur (lacinato) Kale, rinsed and ends trimmed
8          large Shallots, thinly sliced
4          tablespoons Extra Virgin Olive Oil
3          tablespoons Lemon Juice
Coarse Sea salt
Fresh Ground Pepper

Heat rinsed quinoa in pot on medium high,  shake/stir frequently until it takes on a golden tinge and begins to crackle.  Add 1 1/2 cups of water and bring to a boil.  Cover, reduce to low and cook until all water is absorbed. Set aside.

Heat 2 tablespoons of oil in large sauce pan on medium heat, sauté thinly sliced shallots for 6-8 minutes or until very soft. Add lemon juice and sauté for another 2-3 minutes.  Remove from heat.

Blanch kale, 2-3 minutes, in boiling pot of water (in two batches if the pot seems too small). Should be bright green and just tender.  Remove, drain, and cut leaves into bite sized pieces.

Add kale to shallots and sauté for 2 minutes. Add cooked quinoa and remaining oil, sauté for another 2 minutes and season with salt and pepper.

Serves 6

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