Summer Vegetables + Pantry Staples

I made a huge batch of quinoa a month ago by accident (wasn't paying attention to directions), so after consulting google, determined I could freeze it & have since realized this is a great time saver for when I want to easily add some grain to a dish.

I had been wanting to utilize summer vegetables & cannellini beans on hand, so was inspired here

Spicy Kale, Tomatoes, Quinoa & Cannellini Beans (+ a few more) - serves 3 - 4

1 cup cooked quinoa, my favorite is red quinoa

1.5 cup cooked cannellini beans or 1 can cannelini beans drained/rinsed

1 bunch kale, washed, & ripped into 1" pieces (discard stems)

1/2 pint cherry tomatoes, rinsed, cut in half

2-3 clove garlic, diced

1 small yellow onion, diced

2 tbsp olive oil
1 lemon, juiced

1/4 tsp Salt, 1/4 tsp Pepper, 1/2 tsp Red Pepper flakes (more or less depending on taste)
1/4 cup nuts of choice, toasted or raw (sunflower seeds, chopped walnuts, chopped almonds, pine nuts)

1/4 cup feta or goat cheese (optional)

1. Heat 1/2 olive oil in saute pan/cast iron skillet over med-heat. Once oil is shimmering, add onions, garlic, salt, pepper, red pepper flakes & cook until translucent, stirring frequently (3-4 min)

2. Add kale pieces & remaining olive oil & toss together, stirring frequently (5 - 7 min), until kale is bright green & slightly wilted

3. Turn down heat to low, add cherry tomatoes & toss gently (1- 2 minutes)

4. Toss beans, quinoa & sauteed vegetables together with the lemon juice, top with nuts & cheese if desired, serve warm or room temperature. Enjoy!

Photos (c)  Brian Sorg