I love these types of meals because they are super easy to prepare, ideal for eating solo and you can get so much goodness in there and really feed your body nourishing foods. I also love them because they make an excellent lunch for tomorrow that is all ready to eat. Just make sure you enjoy cold and never reheat food as this is not good for digestion and destroys much of the foods life force and energy.
Kale is definitely our new ‘best friend with benefits’, so it is good to learn how we can be versatile with this leafy green that is packed full of minerals that many of us are deficient, including iron and magnesium.
I used red quinoa for this but you could also use the white variety, hope you enjoy!
- 1 cup Quinoa
- 1 Red Chilli
- 1 Clove Garlic
- 1 cup Garden Peas
- 2-3 cups Kale
- 5 Cherry Tomatoes
- 1 tablespoon Sunflower Oil
- 1/2 Fresh Lime
- Sea Salt & Black Pepper to taste
- Soy or Tamari Sauce to taste
- 1 tablespoon Eden Organic Spicy Pumpkin Seeds (optional)
Place the quinoa in a pan with double the amount of water, bring to the boil and then simmer for 5 minutes. Now add the garden peas and continue to simmer for a further 5-7 minutes or until the quinoa and peas are cooked. Once they are remove from the heat and keep the lid on.
In a wok add the sunflower oil and once hot add the crushed garlic and sliced chilli, stir around the wok and then add the tomatoes, halved. Continue to stir fry until the tomatoes begin to soften, now add the kale and make sure it all gets coated in the chilli and garlic oil.
Now add the quinoa and peas to the wok, combine, add the juice of the lime, sea salt and black pepper to taste and a dash of soy sauce. Stir fry for a further 3-4 minutes and then serve sprinkled with the pumpkin seeds.