Curried Kale and Quinoa Stir Fry Recipe

Curried Kale and Quinoa Stir Fry Recipe

I’m loving this kale recipe. I make a large batch and eat throughout the week to support my immune system.

Vitamin C helps reduce common cold symptoms, shorten the duration and severity of those symptoms. It contributes to immune defense by supporting various cellular functions, which can help protect our bodies. Vitamin C can be found in many fresh fruits and vegetables This Kake Stir Fry is full of Vitamin C with approximately 170g.

Print Recipe

Curried Kale and Quinoa Stir Fry Recipe

This recipe is packed with Vitamin C with approximately 170g.

Course

Main Dish

Cuisine

Dairy Free, Gluten Free, Soy Free, Sugar Free

Prep Time

15 Minutes

Servings

Servings

Ingredients

• 1/2 cup Quinoa uncooked
• 3/4 cup Water
• 2 Egg whisked
• 2 tbsp Coconut Oil
• 1 Yellow Bell Pepper thinly sliced
• 4 stalks Green Onion chopped
• 2 Garlic (cloves minced)
• 8 cups Kale Leaves chopped
• 1/4 tsp Sea Salt
• 2 tbsp Tamari
• 1 tsp Red Pepper Flakes
• 1 tbsp Curry powder
• 1 Lime cut into wedges
• 1/4 cup Raw Peanuts chopped

Course Main Dish Cuisine Dairy Free, Gluten Free, Soy Free, Sugar Free Prep Time 15 Minutes Servings Servings Ingredients 1/2 cup Quinoa uncooked 3/4 cup Water 2 Egg whisked 2 tbsp Coconut Oil 1 Yellow Bell Pepper thinly sliced 4 stalks Green Onion chopped 2 Garlic (cloves minced) 8 cups Kale Leaves chopped 1/4 tsp Sea Salt 2 tbsp Tamari 1 tsp Red Pepper Flakes 1 tbsp Curry powder 1 Lime cut into wedges 1/4 cup Raw Peanuts chopped

Instructions

1. Combine quinoa and water in a saucepan. Place over high heat and bring to a boil. Once boiling, reduce heat to a simmer and cover. Let simmer for 12 to 15 minutes or until all water is absorbed. Fluff with a fork and set aside.
2. Heat a skillet over medium heat. Add a splash of oil to make it non-stick and scramble your eggs. Transfer to a bowl and set aside.
3. Place the skillet back over medium heat and add the coconut oil. Add the yellow pepper and green onion. Saute until vegetables are tender (about 4 - 5 minutes).
4. Add in the garlic. Saute for another minute then add the kale, sea salt, tamari, chili flakes and curry powder. Stir for about 2 minutes or just until the kale is wilted. Turn off the heat.
5. Add in the eggs and cooked quinoa. Stir well to combine. Divide the stir fry onto plates and top with chopped peanuts. Squeeze a lime wedge over top. Enjoy!

Recipe Notes

• Extra Garnish - Serve with hot sauce and chopped cilantro for an added touch.
• Leftovers - Store covered in the fridge for up to 3 days.