Crunchy Kale & Toasted Walnuts on Quinoa

This dinner was inspired by my favorite type of cooked food - clean & simple - and using only sea salt, olive oil and lemon. 

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When I cook, I keep it really simple and clean. But when making raw food, I for some reason like to go GOURMET using unique flavors and ingredients. Keeping sauces to a minimal allows the variety of organic plant foods to do the talking.

So today I'm sharing with you something I can whip up in less than 30 minutes. The combination of quinoa {or you can use black rice or barley}, kale, zucchini and lightly toasted nuts is a magical mix of vitamin, mineral, protein, and carbohydrate. 

Wes tried it. Thought it was good. But, I found it pretty interesting that he said "I think it might need some dates?" And he was SO SO right. Honestly, the dates perfect this dinner.

Also, like all of my dishes, you can add your own toppings. Herbs always go well with my dishes {chopped really fine} and so does a nice goat cheese or avocado. Use as you please. None of those ingredients are necessary.

You can also swap out the walnuts for something else if you don't have them on hand. You can use almonds, hazelnuts, pecans, or even cashews if need be.

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CRUNCHY KALE & WALNUTS OVER QUINOA RECIPE

3 cups chopped kale

1 zucchini, strips made with using a peeler

1/2 cup raw walnuts

1.5 cups chopped wild greens or herbs

5 dates, seeds removed and chopped

1.5 cups sprouted quinoa

3 cups water

olive oil

1 lemon, juiced

sea salt

pepper

Preheat oven to 350 degrees.

In a saucepan mix 3 cups water with the sprouted quinoa and cook on high until it boils. Cover and simmer for 25 minutes or until water is completely gone and quinoa is fluffy. 

Put walnuts on a baking sheet and let cook in oven for about 8-10 minutes. Until lightly toasted. 

Meanwhile, chop while herbs or greens. Put in a bowl. Add juice of 1 lemon and 1 tsp olive oil plus a pinch of sea salt and cracked pepper. Let sit. 

Put chopped kale into a bowl and add 1 Tablespoon olive oil, pinch of sea salt and cracked pepper to taste.  

Using a peeler, peel the zucchini into thick strips. Add them to the kale mixture.

Remove walnuts from the oven and transfer to a bowl to cool. Lay the kale and zucchini on the baking sheet and let cook for about 8-10 minutes or until light and crunchy {don't let them burn} depending on your oven

When quinoa is all cooked. Add 3 Tablespoons olive oil. Sea salt and pepper to taste. I sugget you add more sea salt than you might think you need. It really brings out the quinoa flavor.

Chop the dates and remove the seeds.

Add everything to the kale in layer. I did quinoa then kale/zucchini then microgreens then toasted nuts.

MIX before serving. You might want to add more sea salt and pepper. Taste test before serving.

& Enjoy! 

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