Ingredients (makes 2 servings + breakfast quinoa porridge the next day)
- 1 c. Quinoa
- 1/4 c. Raisins
- 1 c. Fresh spinach
- 1 bunch Kale, stems removed & chopped
- 1/2 c. Thinly sliced red cabbage
- 1 tsp. Olive oil for cooking
- 1 oz Crumbled goat cheese or feta
- 1/4 c. Pistachios (or any nuts)
- Leftover cooked chicken if desired
- 1 small Avocado, sliced
Cook the quinoa: Bring to a boil in 2 cups of water with a pinch of salt. Add the raisins. Cover and simmer 15 minutes. Keep it covered to rest an additional 5 minutes.
Meanwhile, sauté the kale & cabbage in a little olive oil & season with a pinch of salt and pepper. If the pan becomes dry just add a few drops of oil.
Fluff the quinoa with a fork then pour in the kale mixture and combine.
Add a layer of spinach to each bowl. Next add the quinoa mixture, your protein, if used, cheese, avocado & pistachios.
The next morning you can heat up the remaining quinoa in almond milk then top it with ground flax, honey and berries for a nice breakfast dish.
