Fuel up! Quinoa—technically a seed, not a grain—is one of very few plants that are complete proteins.
1/2 cup balsamic vinegar
1 1/2 cups low-sodium vegetable broth
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1 1/4 cups uncooked quinoa
1 tablespoon grapeseed oil
1 pt. cherry tomatoes, halved
6 cups chopped lacinato kale (from 8-oz. bunch)
3 tablespoons sliced almonds, toasted
2 ounces soft goat cheese, crumbled
1 ripe avocado, peeled and pitted, flesh cut into thin wedges
Calories per serving 414
Fat per serving 20g
Saturated fat per serving 4g
Cholesterol per serving 7mg
Fiber per serving 10g
Protein per serving 14g
Carbohydrates per serving 48g
Sodium per serving 542mg
Iron per serving 4mg
Calcium per serving 116mg
How to Make It
Bring vinegar to a light boil in a medium skillet over high heat. Reduce heat to medium-low and simmer until reduced to a syrupy consistency, about 10 minutes. (Watch carefully to avoid scorching.) Remove from heat; transfer to a small bowl.
Bring broth and ¼ teaspoon each salt and pepper to a boil in a medium saucepan over high heat; stir in quinoa. Cover, reduce heat to medium-low and cook until quinoa is tender and liquid is absorbed, 12 to 15 minutes.
Heat oil in a large nonstick skillet over medium-high heat. Add tomatoes and cook, stirring occasionally, until just starting to soften, about 2 minutes. Add kale and cook, stirring occasionally, until kale is almost wilted and tomatoes are softened, about 2 minutes. Sprinkle with remaining ¼ teaspoon each salt and pepper. Stir in cooked quinoa, sprinkle with almonds and goat cheese and top with avocado. Drizzle with balsamic reduction (you may have some left over; cover and keep for another use).
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