I use kale to boost my diet regimen because kale is packed with nutrients and minerals.I will only identify Vitamin B which is good to improve your memory and improve your mood.
Even though that it is way too hot this summer, our groceries never ran out of kale. I decided I might as well create kale recipes while it is still around. So I had kale smoothie, kale sautee’d with soy sauce and so many simple and tasty way kale jump into my kitchen.This time, however, I opted to put in some new twists in my kale meals. This time I mixed it with quinoa, Thai Curry and coconut milk. And to shock myself more, I added corn kernel. I was hesitant really, but it turned out delightful.
I concluded then that Kale is almost similar to Bok Choy. It will always be good no matter what way you cook it. Just make sure that the kale is soft enough and you will have a delicious, easy and healthy meal.
Since I promised you in my last Quinoa with Eggplant post that I will have another Quinoa meal for you, here it is. The ingredients are really easy to find. You can easily find all of them in your grocery stores.
The Red Thai Curry paste, you can find it in the Asian section in most grocery stores. If you buy some of the ingredients and there are still left, you can make this Beef Curry I cooked awhile back. I will also post some recipes in the future that will use red curry paste so that you will not think it is a waste to buy it. As long as you refrigerate paste, it will last longer.
In this recipe, I use 1/4 cup of coconut milk, so you have 3/4 cup of coconut milk. You can use this remaining coconut milk to cook the Beef Curry I shared to you the last time. If you are not ready to cook the Beef Curry yet, you can transfer the coconut milk in the small container and freeze it. That kernel corn you got usually goes in three, in this recipe, we only use one, so you can freeze it or you can boil it.
COOKING QUINOA – KALE AND COCONUT MILK ADDED
- 2 tablespoon oil of your choice
- 1/4 cup coconut milk
- 2 tables spoon water
- 2 teaspoon red thai curry
- 3 cups kale
- 2 cloves garlic
- 1 frozen corn kernel stripped from the cobb
- 1 avocado divide avocado meat into 4
- 2 cups cooked quinoa
- salt to taste for mine, I did not add salt
- Heat oil in a pan. When the oil is hot, add in garlic and cook until very lightly browned
- Add in kale and 2 tablespoon of coconut milk and water. Let the kale simmer in the small amount of water. When the kale are soft and wilted, add in the red thai curry and the remaining coconut milk. Add in corn kernel and simmer for additional 2 minutes.
- Make sure the kale will not be overcooked nor half cooked. You do not want to eat hard nor soggy kale.
- Separate the Quinoa and avocado in three separate bowls and add in the kale. You can add in egg to add some flavor as shown above.
- Serve and Enjoy.