COOKING QUINOA – KALE AND COCONUT MILK ADDED
How to Cook Quinoa for this Recipe
1 cup water 1/2 cup Quinoa
Wash Quinoa and drain the water. Place it in a small saucepan and add in water. Turn on fire and let the Quinoa boil. Around 10 to 12 minutes, By this time, You will notice that the water is gone and the Quinoa looked like it popped. You will see that there is also white specks coming out too. This means the Quinoa is already cooked.
Servings: 4 servings
Calories: 357kcal
- 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.
Serving: 214g | Calories: 357kcal | Fat: 79g