Daily Vegan Lunch for 24 April, 2013: Kale and Sundried Tomato Quinoa or Brown Rice

sundried tomato kale quinoa or rice

It is just as good using brown rice:

sundried tomato kale and brown rice

INGREDIENTS:

1 cup uncooked quinoa or 1 cup uncooked brown rice
2 cups broth if using quinoa, 2.5 cups if using brown rice

1/2 an onion, chopped (about 1.5 cups)
1 tablespoon oil
4 cups curly kale, massaged and torn into very small pieces
1/4 cup sundried tomatoes
3 cloves fresh garlic, minced

DIRECTIONS:

Cook quinoa or rice in broth. I use a rice cooker because it is much easier, however, if you don’t have one, put rice and broth in a pot and bring to a boil. Turn down the heat to low-medium and cover. Quinoa will take about 25 – 30 minutes to absorb the water, brown rice about 40 – 50.

Fry onion in oil in a large pan over medium heat until translucent. Add garlic and sauté until fragrant. Turn up heat and add rice or quinoa, tomatoes, and kale. Toss to heat through.

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