Kitchen Desires

I promised a recipe with quinoa and this is what I came up with last week. it was a marriage between what ever was in the fridge and what I thought would match during groceries shopping.

5000 years ago, the people in the Andes cultivated Quinoa. It was called “the gold of the inca’s”.This supergrain (or seed actually) is full of iron, magnesium and fiber. A great supplement to a vegetarian diet. I only had it in restaurants so I thought why not make something with it myself.

we need:

Quinoa with kale, sugar snaps and feta cheese.

Quinoa (1 cup for 2 people)

Kale (about 300 gr or as much as you like)

sugar snaps (as much as you like)

feta cheese (again, like!)

start by rincing the qu

inoa seeds under cold water. Than cook 1 cup in 2 cups of water or stock, and let it boil about dry. Use a fork to fluff it up and leave it for about 5 minutes before adding or serving your dish. you could add a little splash of white wine vinegar if you like sour like me.

Cook your kale and sugar snaps for about 8 minutes (I like my kale and sugar snaps to have some bite but be cooked at the sam

e time). Mix it in with the quinoa and crumble the feta on top. As simple as that.

this picture inspired my to make my own version!