Spicy Kale and Celery with Quinoa

In my pantry today:

  • 1 c quinoa
  • 2.5 c vegetable broth
  • 1 stalk celery
  • 1/2 medium onion
  • 2 tsp olive oil
  • 2 c kale, stems removed
  • 1 tbsp garlic powder
  • 1 tsp red hot chili powder
  • 1/2 tsp salt
  • 1/2 tsp asafoetida

Slice your onion and celery with industrious attention to detail so as to ensure you’ve got the thinnest intact slices possible. Mince your kale with only slightly less care. Put the onion and celery in a cold pan with the olive oil and heat to M. Once you’ve heard the pan sizzlin’ propa for a minute or two, add the kale and toss until coated. Add garlic, red chili, asafoetida and salt; toss. Toss in 1/2 c broth then cover, turn off and walk away. Cook quinoa using broth instead of water. When it is finished, fluffed and cooled add back to the reheated pan of kale. Mix it all together until hot, then serve. I used 1 tsp of butter as garnish here because, well, I thought it would be tasty. And lo, it was good. 4 spoons!

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