Enjoy this simple, quick, two pot vegan meal! Featuring leeks, kale, onions, garlic, white beans, lemon, and nutty red quinoa.
Start the Quinoa. Add 1 cup of quinoa and 2 cups of water or broth to a medium pot over high heat. Bring to a boil. Reduce heat to low, and then simmer, covered, until all water is absorbed and the quinoa softens (about 10-15 minutes). The 'tails' of the quinoa should be present. If it seems dry, add a tablespoon or two of water and let sit without heat for 5 minutes. Fluff with a fork.
While quinoa cooks, prep your garlic, leek, and onion. Peel, press, and chop your garlic finely. Peel and chop your onion.
For the leek: Cut off the top dark green leaves - leaving just the white bulb and light green leaf. Slice the leek lengthwise.. Rinse well in cold water, getting between all of the layers (leeks are grown in sandy soil and often have sand in between the layers). Once rinsed, chop into slices. Discard the very bottom of the bulb.
Add 1-2 tablespoons of Grapeseed oil (or another high heat oil) to a large skillet over medium-low heat. Then, add your onions and leeks and sauté for about 5 minutes, or until softened and the onions are translucent. Add your chopped garlic, and cook for another minute.
While the onions cook, wash and chop your kale.
Then, add your herbs to the pan: sage, thyme, bay leaf, salt, pepper, and optional red pepper flakes for added heat. Stir well, and then add 1/4 cup of water to deglaze.
Add your prepared kale to the pan with the onions, leeks, and herbs. Stir well, then pour in your drained cannellini beans and 1/3 cup of water or broth. Bring heat to medium, stirring well to incorporate everything.
Once kale cooks down (3-5 minutes), add the juice of half a lemon. Remove from heat. Be careful not to overcook the kale!
To serve: Spoon 1/2 cup quinoa onto a plate. Top with the kale & bean mix. Serve with additional lemon squeezed on top.
Additional toppings: Microgreens, Pepitas, Sunflower Seeds, Sesame Seeds, Fresh Thyme.
Nutritional Info: 428 calories, 9g Fat (<1g Saturated Fat, 4g Polyunsaturated Fat, 1g Monounsaturated Fat), 612mg Sodium, 209mg Potassium, 75g Carbohydrates, 15g Fiber, 8g Sugar, 17g Protein, 40% DV Vitamin A, 57% DV Vitamin C, 13% DV Calcium, 32% DV Iron
**To reduce sodium, use water instead of broth.