Sautéed Kale and Carrot Quinoa Bowl
• ½ cup Anthony’s Goods White Quinoa • 1 cup water • 2 tbsp olive oil • ½ yellow onion, chopped • 2 cloves garlic, minced • 10 oz bag chopped kale • 4 carrots, chopped • 1 tbsp tomato or pepper paste • 1 1/2 tsp Anthony’s Goods Ground Cumin Seed Powder • Salt and pepper, to taste • Fried egg, for topping (optional)
Looking for an easy meal for two? This kale and carrot quinoa bowl is just the thing for a busy weekday. 1. Add quinoa and water to a small pot, then bring to a boil. Reduce to a simmer and cook until the quinoa is fluffy and the water is absorbed. 2. In a medium pan, heat up the olive oil and add the onions. Sauté until soft and translucent. Add the minced garlic and cumin, and cook for another minute before adding in the carrots and tomato paste. Mix everything together. 3. When the carrots are fork tender, add the kale and let cook until soft. Stir in the quinoa before removing from the heat. 4. Season with salt and pepper to taste and serve in a bowl with a fried egg on top.