Name: Cooked Kale Salad with Quinoa
Ingredients: 3 teaspoons sesame oil, divided; 2 green onions, trimmed and sliced; 2 tablespoons sweet chili sauce; 3 cloves garlic, minced; 1 (1 1/2 inch) piece fresh ginger, peeled and thinly sliced; 4 leaves curly kale, chopped; 3 tablespoons diced red bell pepper; 1 cup cooked quinoa, or more to taste; 20 sliced water chestnuts; 1 tablespoon soy sauce; 1 tablespoon seasoned rice vinegar

Ingredients

3 teaspoons sesame oil, divided
2 green onions, trimmed and sliced
2 tablespoons sweet chili sauce
3 cloves garlic, minced
1 (1 1/2 inch) piece fresh ginger, peeled and thinly sliced
4 leaves curly kale, chopped
3 tablespoons diced red bell pepper
1 cup cooked quinoa, or more to taste
20 sliced water chestnuts
1 tablespoon soy sauce
1 tablespoon seasoned rice vinegar

Steps

Heat 1 teaspoon sesame oil in a large skillet over medium-high heat. Add green onions, chili sauce, garlic, and ginger; saute until garlic is golden, 1 to 2 minutes. Transfer to a plate.
Add remaining 2 teaspoons sesame oil to the skillet. Add kale and saute until bright green, softened, and lightly charred, 2 to 3 minutes. Add green onion mixture back to the skillet. Add red bell pepper. Mix in cooked quinoa, water chestnuts, soy sauce, and vinegar and cook until heated through, about 5 minutes.