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Kale & Quinoa? Keep the good times rolling!

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So this CSA that I've joined has challenged my cooking this year. New veggies I've never worked with really (bok choy! kale! napa cabbage!). I claim none of these recipes as my own (that gift was given soley to sister #3), but I'll share the yummy ones here!

2 tsp vegetable oil

½ cup chopped onion

½ cup thinly sliced carrot

½ cup chopped red bell pepper

2 garlic cloves, minced

2 tsp curry powder

1 tsp chili paste with garlic

½ tsp grated peeled fresh ginger

6 cups torn kale

2 cups cooked brown rice

1 cup cooked quinoa

2 Tbl minced fresh cilantro

1 Tbl soy sauce

1 (15oz) can chickpeas, drained

Heat oil in a large nonstick skillet over medium heat. Add onion, carrot, bell pepper and garlic; sauté 2 minutes. Add curry, chili paste, and ginger; sauté 1 minute. Add remaining ingredients; cook 3 minutes or until thoroughly heated, stirring occasionally. Serve at room temperature.










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