Red Quinoa and Tuscan Kale

Ingredients

• 2 1/2 cups water
• 1 cup red quinoa
• 3 red bell pepper, diced
• 1 bunch kale, cut into 1-inch pieces
• 3 tablespoons coconut oil
• 1/2 sweet onion, diced
• 2 tablespoons minced garlic
• 1/2 cup crumbled feta cheese
• 1/4 cup toasted slivered almonds
• 1 lemon, juiced and zested
• 1 tablespoon olive oil
• Sea salt to taste
• Fresh cracked black pepper to taste

Directions

Bring water to a boil in a saucepan; add quinoa and red bell pepper. Return water to a boil, place cover on the saucepan, reduce heat to low, and cook for about 10 minutes; add kale and continue cooking until quinoa is tender, about 5 minutes more.

Heat coconut oil in a skillet over medium-high heat. Saute onion and garlic in hot oil until the onion is translucent, about 5 minutes; transfer to a large bowl. Stir feta cheese, almonds, lemon juice, lemon zest, and olive oil with the onion mixture; add quinoa mixture and stir. Season mixture with sea salt and cracked black pepper.