Red quinoa salad with elephant garlic and greens

Indulge in the vibrant flavors of red quinoa salad with aromatic elephant garlic and fresh greens. A culinary delight bursting with taste.

Ingredients:

• 1 cup Red Quinoa, rinsed and drained
• 2 cups Water
• 2 tablespoons Olive Oil
• 1 cup Green Onions, diced
• 1/3 cup Elephant Garlic, sliced
• 1 cup Frozen Peas
• 1 teaspoon Cumin
• 1 teaspoon Coriander
• 1/2 teaspoon Sea Salt
• 1/2 teaspoon Pepper
• 4 cups Kale, chopped small
• 2 cups Broccoli Florets, to garnish

Instructions:

1. Heat water in a medium saucepan until boiling. Stir in the washed quinoa and bring it back to a boil. Lower the heat, cover, and let it simmer for about 10 minutes or until all the liquid is absorbed. Take it off the heat and keep it aside.
2. In a big frying pan over medium heat, heat the olive oil, green onions, and garlic. Sauté them for 5-7 minutes until the onions are slightly caramelized. Mix in the peas and stir well. Sprinkle in the cumin, coriander, salt, and pepper, and mix again. Add the kale and cook until the kale turns bright green and soft. Take it off the heat.
3. While the vegetables are cooking, bring water to a boil in another medium saucepan. Add the broccoli and bring it back to a boil. Cook for around 2-3 minutes until the broccoli is bright green.
4. Combine the cooked quinoa into the frying pan and gently mix to combine and scrape off any bits stuck to the pan. Arrange the quinoa and vegetable mix on a plate and place steamed broccoli around it. Serve and savor the flavorful dish! Enjoy!

Summary:

• Calories: 1140 kcal
• Fat: 40 g
• Protein: 42 g
• Carbs: 162 g
• Potassium: 2329 mg
• Magnesium: 473 mg