This is quinoa and sauteed kale in a sauce made from red peppers, onions and tahini. I initially made this to stuff into portobello mushroom caps, but this stuff was so stuffin’ good that we’re going to focus more on the stuffing instead of what was stuffed.
Stuff this into mushrooms if you like, but you could just as easily choose to eat this as-is and call it lunch. Or use it as a side at dinner. Or as dinner itself. Or even for breakfast. Watch me eat this for breakfast tomorrow. WATCH ME!
(ok, maybe don’t watch me. that’s a little creepy.)