Ethiopian Kale Over Quinoa

This recipe is pure, simple and delicious. Kale and quinoa - two real superfoods - are prepared simply in Ethiopian inspired spices to create a harmonious dining experience. While eating this meal you are likely to sit back and think, "I should move to the mountains and meditate and eat this everyday - and live blissfully to 150 years-old".

This meal is so nutrient rich, I don't even know where to start! Quinoa is a complete protein, high in iron, phosphorus, magnesium, folate and is gluten-free. Kale is quite possibly the most nutritious vegetable in the world, containing antioxidants, high levels of vitamin A, K & C, beta carotene and calcium. And I'm really just naming a few of the good things in these two wonderful foods!

The dish is rounded out with carrots, ginger and spices - all boasting health benefits of their own.

The following spice mix recipe is a take on the Ethiopian spice mixture, berbere. If you can find real berbere, by all means, use it! But it is tricky to find in North America, so this version will suffice. The recipe makes more than you will need for the kale, which is great because you will be spicing everything with it once you taste this dish.

Berbere Spice Mix

1 tbsp paprika
1/2 tbsp onion salt
2 tsp ground red pepper
1/2 tsp garlic powder
1/2 tsp dried basil
1/4 tsp ground ginger
1/8 ground black pepper
pinch each: ground cloves, cinnamon, cardamom, nutmeg, allspice, cumin and tumeric

Blend the spices well and keep in an airtight jar.

Ethiopian Kale Over Quinoa

Makes 2 servings

1 cup quinoa
2 cups water
1 inch fresh ginger, divided
2 tbsp olive oil
1 large carrot, quartered lengthwise and sliced into chunks
1 hot pepper (varitey of your choice), minced
1/2 tbsp berbere
1 bunch kale, stemmed and leaves torn

In a pot, combine the quinoa and water. Grate half of the ginger into the pot and stir to combined. Cover and bring to a boil. Reduce heat and simmer for 15 minutes, until all the water is absorbed.

Meanwhile, heat the oil in a large skillet over medium heat. Add the carrots and pepper, and grate the remaining ginger into the mix. Toss, cover and allow to cook, stirring occasionally for 10-15 minutes until the carrot is softened and starting to brown. Uncover and incorporate the berbere. Add the kale, and stir constantly until the kale is coated in the spices and has wilted down, about 3-4 minutes.

Plate the quinoa and top with the kale mixture.

Serve and Enjoy!

Veg Jenski xo