Quinoa Kale Edamame Vegetable Stir Fry | Quinoa Kale Salad | Quick and Easy Meals

I stumbled upon a Quinoa kale salad (Credits - Sorry, I don't remember the YouTuber name; also I have forgotten the original recipe) about 2 1/2 years ago when I started looking around for much healthier recipes that involved nutrient rich vegetables and ingredients in one recipe and tried to adopt those recipes into my everyday cooking. I modified the recipe to my taste and with the available vegetables on hand.

For an Indian taste and flavor, I add Garam Masala or any curry powder and altering the condiments. Also, many times interchanged Spinach or Spring Mix or Arugula with Kale. For the extra protein, I usually add boiled chickpeas or whole black chickpeas (kala chana dal); for crunch almond slices or walnuts.

I had not prepared this dish from almost a year and a half. Well, today, I had almost all the ingredients my version of the recipe called for and had a rumbling tummy to fill. Recipe goes like this.

Ingredients

1 cup quinoa (cooked)

1 cup Kale (torn and chopped into small pieces, or frozen)

2 cups assorted vegetables (broccoli, carrot, cauliflower)

1/2 cup edamame (shelled, fresh or frozen)

1 tbsp apple cider vinegar

1/2 tsp curry powder

1/2 tsp Tabasco sauce or 1/2 tsp red chili flakes (optional)

1/2 tsp coconut sugar

1 tsp tomato ketchup (optional)

2 tbsp walnut oil (or any high-heat vegetable oil)

salt, to taste (optional)

2 cloves garlic (minced, optional)

Method

1. In a pan add garlic and sauté for a minute. Add edamame, carrot, broccoli, cauliflower, kale and a pinch of salt, optional.

2. Mix in half of the curry powder and Pour a little walnut oil (walnut oil is not a high heat oil, so it is not added in the beginning to saute) on top to coat the vegetables and continue to roast them a bit on med-high heat.

2. Add quinoa into the pan and sit fry for a minute or so.

3. Now, mix in the apple cider vinegar, Tabasco sauce or red chili flakes, and continue to stir fry.

4. At this point add the coconut sugar and or tomato ketchup (optional) to sweeten the mixture.

5. Now, drizzle rest of the walnut oil on top of the stir fry, mix gently.

6. Garnish the Quinoa Kale Stir Fry with toasted, sliced almond or chopped walnuts and now the dish is ready to serve. Enjoy a warm bowl of salad with your favorite garnish on top with hot tea in cold winter months.

Note - In summer months I would add an extra touch to this dish with blue berries while stir frying the vegetables, some will bubble and pop into the dish, yum! Gives a great twist to the flavors in the dish.

For a sweeter touch I prefer raisins as a garnish.