Red Quinoa and Tuscan Kale

Ingredients

• 2.5 cups water
• 1 cup red quinoa
• 3 red bell pepper, diced
• 1 bunch kale, cut into 1-inch pieces
• 3 tablespoons coconut oil
• 0.5 sweet onion, diced
• 2 tablespoons minced garlic
• 0.5 cup crumbled feta cheese
• 0.25 cup toasted slivered almonds
• 1 lemon, juiced and zested
• 1 tablespoon olive oil
• sea salt to taste
• fresh cracked black pepper to taste

Steps

1. Bring water to a boil in a saucepan; add quinoa and red bell pepper. Return water to a boil, place cover on the saucepan, reduce heat to low, and cook for about 10 minutes; add kale and continue cooking until quinoa is tender, about 5 minutes more.
2. Heat coconut oil in a skillet over medium-high heat. Saute onion and garlic in hot oil until the onion is translucent, about 5 minutes; transfer to a large bowl. Stir feta cheese, almonds, lemon juice, lemon zest, and olive oil with the onion mixture; add quinoa mixture and stir. Season mixture with sea salt and cracked black pepper.