In case I have somehow let you forget it at any point, I am a Seattle girl. And to be a Seattle girl is to be a Seahawks fan. We had people over for the big game on Saturday night and had this, these, these, these, and these. I couldn't eat half the food, but I reminded myself that it was not MY birthday weekend, so I had to let Pete indulge like crazy since there won't be cheese in the house for, like, another year! I was busy indulging in the margaritas and basking in the glow of our champions and in our genuinely nutty fan community.
Also, my mother-in-law had the kids Saturday night and half of Sunday, so Pete and I even went out like we weren't 85 years old. It was like a miracle.
Then I had a nice long hungover Sunday eating takeout Thai food and watching, like, five hours of Golden Globes red carpet. I think I have given you just enough information for you to realize that it was a long indulgent weekend and that I might be in need of a bit of a reset come Monday.
Which is why I will be making this for dinner in lieu of tailgating food or takeout. I need quinoa, and my bloodstream craves liquefied kale, you know? Fresh veggies and crunchy almonds round out a beautiful, simple, and delicious quinoa bowl that will keep your tummy satisfied, your taste buds happy, and your jeans buttoning (I could use some severe help with that right now). Enjoy!
You will have some leftover kale pesto. Use it how you would any pesto: on sandwiches, pasta, scrambled eggs, vegetables, etc.
- 1/2 cup white wine
2 cups white quinoa, rinsed and drained
4 cups raw curly kale, stems removed
2 garlic cloves
Juice of 1 lemon
1/4 teaspoon red pepper flakes
1/4 cup + 1 tablespoon olive oil
2 cups shredded cooked chicken breast
1 cup cherry tomatoes, halved
1/2 cup green onions, thinly sliced
1/3 cup slivered almonds
2 tablespoons finely minced parsley
- Add the wine, 1 teaspoon kosher salt, 1 cup water, and the quinoa to a medium pot. Whisk everything together, and heat over medium heat until simmering. Turn the heat to low, and put a lid on the pot. Let simmer on low heat for 15 minutes. Then turn the heat off, and remove the pot from the stove, and let it sit another 10 to 15 minutes. Remove the lid, and fluff the quinoa with a fork, and set aside to cool.
- Add the kale, garlic, lemon juice, and red pepper flakes to the bowl of a food processor. Pulse them until well pureed. Stream 1/4 cup olive oil in with the processor running, and process until very smooth. Season the pesto to taste with kosher salt.
- Divide the quinoa between 2 large bowls, and then top each with an equal amount of the chicken, tomatoes, and green onions. Add a few tablespoons of kale pesto to each bowl, and sprinkle with the almonds and parsley. Season to taste with kosher salt.
- Salads, Main Dishes
- North American
- 2 servings
- Total Time
- 29 minutes, 59 seconds