Here’s to March being the best month of the year. Since my birthday’s at the end of March, I figure there will be a lot of cake and cupcake recipes around then so I might as well start the month with something healthy.
Matt has mentioned on his blog and in his e-book about the combination of a grain, a green, and a bean. Well, my favorite grain is quinoa, bean is chickpea, and green is kale, so I thought I’d make a recipe with those three ingredients. And a little butter and honey never hurt.
Chickpea, Quinoa, and Kale Medley
Ingredients(Makes 2 servings):
- 1/2 cup uncooked quinoa, rinsed and drained
- 1 can of chickpeas, drained
- 1 1/2 cups chopped kale
- 1 Tablespoon butter
- 1 1/2 Tablespoons honey
- 1 teaspoon white vinegar
- 1/2 teaspoon salt
Cook the quinoa completely either in a rice cooker or over the stove. Make sure there’s no excess water in the pot with it.
Add in the chickpeas and kale.
Next add to the pot the butter, honey, salt, and vinegar.
Stir until the butter has melted and it’s all one dish. Serve hot or cold as leftovers.
I don’t know whether it was because I was getting over the flu and started getting my appetite back or because I just love honey + butter but I think I broke a world speed record eating this.
Yeah, I hated it.