This dish is easy to make and comes together quickly. It can serve as both a main dish or a side, so it’s great to have at your Thanksgiving table when you have a mix of vegetarians and meat eaters! This also is great to stuff inside baked sweet potatoes or acorn squash if you’re looking for a more fancy presentation. I just served mine alongside baked sweet potatoes – the bitterness of the kale works well with the sweetness of the sweet potato.
I used a bag of Glory Kale that was on sale at Publix – this didn’t even put a dent in the kale in that bag! I also used Pereg Gourmet Quinoa with Vegetables since I had it on hand – I think it would be good with just regular quinoa as well.
- 1 cup quinoa
- 2 cups water
- 1 T olive oil
- 1 sweet onion, diced
- 4 cups kale, broken into 1 inch pieces
- 1/4 cup (plus) dried cranberries
- salt and pepper
Cook the quinoa according to directions.
While that is cooking, sauté the onion in the olive oil with a pinch of salt until soft.
Add in the kale and cranberries and sauté until the kale is soft, about 3 minutes.
Add the finished quinoa to the frying pan and mix together.