Ten Pound Down Challenge

YOU ARE GOING TO LOVE THIS DISH!
THIS VEGETARIAN RECIPE IS LOW ON THE GLYCEMIC INDEX,
EASY TO MAKE AND ABSOLUTELY DELICIOUS

QUINOA WITH KALE AND WALNUTS              
Here’s what you will need to serve 3-4 people, as a side dish….

6 cups kale, stems removed, finely
chopped  (1 medium head)
1 cup quinoa
2 cups low sodium chicken stock
2 tbsp olive oil
1 medium onion
3 cloves garlic, minced
1/2 tsp red pepper flakes
1 lemon, zested
juice of one large lemon
1/3 cup white wine
1/3 cup (heaping) chopped walnuts, toasted
1/3 cup (heaping) corn kernels
1/3 cup parsley
pinch freshly grated nutmeg
salt & pepper

Cook quinoa according to the package directions, using chicken stock in place of water. (1 cup quinoa to 2 cups of stock, bring to a boil, cover and allow to simmer for 10-15 minutes).
Meanwhile, in a large skillet heat olive oil, add onions and red pepper flakes and saute for 3 minutes or until onions are translucent. Add garlic and lemon zest, cook for 1-2 minutes. Add white wine, stir and let simmer for 2-3 minutes. Add salt & pepper.
Add kale, 1/2 of the lemon juice and the pinch of nutmeg. Stir to combine and allow to cook over a low flame for 5-7 minutes or until the kale is wilted and most of the liquid has been absorbed. Now is the time to add those corn kernels.
Add the cooked quinoa to the kale mixture and gently combine. Turn off the heat and add the remaining lemon juice, parsley and toasted walnuts. Taste and add more salt & pepper, if needed.
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