Directions:
- In a large saucepan, bring water and tomato juice to a boil. Add quinoa. Reduce heat; cover and simmer for 18-22 minutes or until liquid is absorbed. Remove from the heat; fluff with a fork.
- In a large skillet, saute onion in oil until tender. Add garlic and pepper flakes; cook 1 minute longer. Stir in kale and cook for 3-4 minutes or until wilted.
- Stir in pine nuts and currants; cook 2 minutes longer or until kale is tender. Stir in the vinegar, lemon juice, peel, salt and pepper; cook 1-2 minutes longer. Remove from the heat and stir in quinoa. Serve at room temperature. Yield: 6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 224.31 Kcal (939 kJ) | ||
| Calories from fat | 76.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.53g | 13% | |
|---|---|---|---|
| Sodium | 128.79mg | 5% | |
| Potassium | 646.62mg | 14% | |
| Total Carbs | 31.97g | 11% | |
| Sugars | 5.98g | 24% | |
| Dietary Fiber | 2.93g | 12% | |
| Protein | 8.04g | 16% | |
| Vitamin C | 86.5mg | 144% | |
| Vitamin A | 0.7mg | 22% | |
| Iron | 2.6mg | 15% | |
| Calcium | 132.9mg | 13% | |
| Amount Per 100 g | |||
| Calories | 109.23 Kcal (457 kJ) | ||
| Calories from fat | 37.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.16g | 13% | |
|---|---|---|---|
| Sodium | 62.71mg | 5% | |
| Potassium | 314.87mg | 14% | |
| Total Carbs | 15.57g | 11% | |
| Sugars | 2.91g | 24% | |
| Dietary Fiber | 1.42g | 12% | |
| Protein | 3.91g | 16% | |
| Vitamin C | 42.1mg | 144% | |
| Vitamin A | 0.3mg | 22% | |
| Iron | 1.3mg | 15% | |
| Calcium | 64.7mg | 13% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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