When Kale meets Quinoa in a recipe it is sure to be a huge hit. The two trendiest foods in America have found a new home in this savory veggie stew full of texture.
INGREDIENTS
Serves 6
7-8 cups good-quality vegetable or chicken stock
2 tablespoons olive oil
1 small onion, minced
2 anchovy fillets or about 1 teaspoon anchovy paste
Salt, as needed
2/3 cup Arborio rice
2 to 3 cloves garlic, minced
1/2 cup dry white wine
1 exceedingly large (approximately 16 ounces / 454 g) bunch of kale, well washed, stemmed and cut into slivers
3 cups cooked black quinoa
1/2 cup walnuts, toasted and chopped
1/2 cup (57 g) grated Parmesan cheese, plus more for serving
Zest of half a lemon
Freshly-ground black pepper
Peperoncinio in oil or dried red pepper flakes
For preparation instructions head over to Seven Spoons
