Want a healthy start to summer? This is the perfect dish, as kale is one of the healthiest vegetables out there! It provides your dish with an incredible amount of fresh vitamins.
Best of all, kale can survive the cold seasons and is therefore a simple, yet delicious vegetable. It works well in winter salads, but is also great when its cooked, like in our recipe here. You can usually find fresh kale at your local market, and when paired with protein-rich quinoa, the flavours of the kale are even better. The subtle Asian flavours give the dish a fresh kick. In addition, the pepperoncini gives the whole dish a light, pleasant spiciness. The addition of the crunchy pine nuts gives everything a slightly nutty taste. Follow these steps to make a perfect dish!
Quick to Prepare
Within 30 minutes, you can throw together this dish for four. With healthy ingredients, like kale and quinoa, you will be able to please everyone! It is perfect for vegans and vegetarians. To round out the dish for all the meat lovers out there, beef makes a great addition. Furthermore, quinoa is gluten-free and therefore well tolerated by everyone. The dish not only looks great, but is also quite appetising. You’ll have fun cooking this!
Here is another fresh and healthy salad: kohlrabi salad. If you want to know more about kale and other types of cabbage, you will find important information about nutrients and season in Switzerland here.
Rinse the quinoa in a fine sieve under cold running water to get rid of its bitter flavors. Drain well, and put it in a saucepan. Add the vegetable stock to the washed quinoa and cook. It is best to simmer for 10 minutes and then let it absorb for 5 minutes. Stir well, so the quinoa does not settle to the bottom or even burn. Season with salt or pepper to give the quinoa a bit more taste. At the end, add some olive oil, stir well and put aside. Cover the pot with a lid to keep the quinoa nice and warm.
Cut the leaves of the kale from the stems with scissors and wash them thoroughly. Now clean the pepperoncini, remove the seeds and cut into fine strips. If you’re not big on spice, be careful with the amount. Soak the kale and the pepperoncini in salted water and bring to the boil. Due to the short time in boiling water, the vegetables do not lose their flavor when blanched and still remain crisp and fresh — preserving the important vitamins. Stir the kale and the pepperoncini into the quinoa. If the mixture is too dry, feel free to add a bit more water. Roast the pine nuts over a gentle heat in a non-stick pan. Make sure they are golden brown and not dark. Stir several times and then add to the rest. Season everything with the desired spices.
To prepare the kale and quinoa mixture, spread it on the plates and sprinkle with cheese to your liking. Coriander can also be added to the whole thing, just be sure to wash and chop it first before adding to the dish. Now it’s ready to eat!