Quinoa with kale and pureed peas
portions
Ingredients
- 250 gr Quinoa
- 300 gr Frozen peas
- 100 gr Kale
- 1 pcs Zucchini
- 1 pcs Lemon
- 4 pcs Garlic cloves
- 2 tsp Tamari
- 4 tbsp Olive oil
- 150 gr Almonds
Method
- Dice the zucchini
- Wash the quinoa and cook with a 1:1 ratio in water for 10 minutes on low heat with the lid on. Turn off the heat, fluff with fork and leave covered to steam for another 10 minutes.
- Roast the almonds in a pan with half the tamari
- Cook the frozen peas for 5 minutes
- Take half of the peas, add them to a food processor together with the olive oil, lemon juice, garlic and some salt and pepper to taste. Blend to a puree and set aside
- Heat some of the olive oil in a large pan and fry the zucchini and kale for 5-10 minutes
- Add the quinoa, leftover peas and almonds to the pan, fry for a minute with the leftover tamari
- Serve with the bowl of pea puree as dressing