Crispy Quinoa With Kale

Quinoa is native to Bolivia and is a relative of Swiss chard, spinach, and beets, and comes in three varieties—whole grain white, red and black. Quinoa is a complete protein, which means it provides all nine essential amino acids necessary for good health. With its mild flavor, light crunch and impressive protein content, quinoa is the perfect gluten-free substitute for pasta, rice or couscous. It’s also frequently milled into gluten-free flour that can be used in baking, or as the base for gluten-free pasta, cereals and more.

Sauteeing quinoa in olive oil gives it a toasted flavor and slightly crispy texture. Add kale and a dusting of grated cheese and you've got a healthy, flavorful side dish or the main course.

Use any type of cheese you like to finish this quinoa and kale recipe. Some to try are Manchego, Parmigiano-Reggiano or Gruyere.

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