Kale and Quinoa Stuffing

with Red Pepper, Onion and Tahini Sauce

2 1/2 c cooked quinoa

To cook quinoa, combine 1 cup rinsed quinoa with 2 cups of water .  Bring to a boil, reduce to a simmer

for 10 - 15 minutes until all water is absorbed and quinoa is soft and fluffy. Makes about 3 cups.

2 - 3 Tbsp olive oil
4 cloves of garlic, minced (feel free to use less if that's too much for you!)
1/2 white onion, diced
1/2 red pepper, diced

2 Tbsp tahini
juice from 1 lemon
1 tsp maple syrup
salt to taste

1 bunch of kale, rinsed and chopped

In a large pot, sauté onion, red pepper and garlic in olive oil until soft. Transfer to blender or food

processor with tahini, lemon juice and salt.

In your now-empty vegetable sauté pan, sauté kale until soft, adding more olive oil as needed.

When your kale is ready, gently combine cooked quinoa, and vegetable-tahini sauce.

You can use this to stuff into Portobello mushrooms, use to make stuffed peppers or eat as-is!

http://mamasweeds.com/2013/04/12/choose-your-own-kale-and-quinoa-adventure