Yield: 3
Quinoa, Kale, and Artichoke Skillet
Nothing tastes quite like an artichoke, with its earthy, rich flavor. It’s the catalyst for a robust, stick-to-your-ribs texture when married with kale and quinoa.
Prep Time
10 minutes
Cook Time
15 minutes
Total Time
25 minutes
Ingredients
- 3 tbsp olive oil
- 3 cloves garlic
- 3/4 cup unsweetened almond milk, or more to thin
- 1.5 tbsp arrowroot powder
- 5 2/3 cups kale, chopped
- 18 oz artichoke hearts, chopped
- 2.25 cups quinoa, cooked
- Sea Salt to taste
Instructions
- In a large skillet over medium heat, heat the olive oil until it’s hot but not smoking. Add the garlic. Stir to combine.
- Measure the nut milk into a liquid measuring cup. Whisk in the arrowroot to blend thoroughly. Pour the mixture over the garlic in the skillet and stir continuously for about 2 minutes, until the mixture thickens.
- Add the kale and artichoke hearts and simmer for another 5 to 10 minutes until the kale is wilted and the artichokes are tender.
- Stir in the cooked quinoa and add more nut milk if necessary. Season with salt.
Notes
STORAGE: Divide among 2-cup glass storage containers and store in the refrigerator up to 4 days or the freezer up to 3 months. Follow the standard reheating instructions here.
PREP TIP: If available, you can save time by buying your quinoa precooked and your kale prechopped.
Nutrition Information:
Yield:
3Serving Size:
1 gramsAmount Per Serving: Calories: 699Total Fat: 24gSaturated Fat: 3gUnsaturated Fat: 20gSodium: 776mgCarbohydrates: 98gFiber: 17gSugar: 2gProtein: 23g
