Sage Kale and Quinoa

This was the first time I tried making kale, and I used instructions I found for roasting the leafy vegetable with olive oil. I added sage to the kale, and served it with one of my favorite grains, quinoa, and sautéed onion. I also served it with some Salsa Lizano, the Costa Rican condiment of choice, which is often sold at Latin markets. If you've never tried roasting kale, I recommend it!

Sage Kale and Quinoa

1 bunch kale

1-2 T olive oil

1/2-1 T apple cider vinegar

1 tsp dried sage

sea salt

1 T Salsa Lizano, plus extra for drizzling over top (optional)

1/2 cup uncooked quinoa

1 sweet onion, cut into medium slices

2 cloves garlic

olive oil for sautéing

Wash and dry kale, remove stems and tear leaves into smaller strips. In a bowl, toss kale with olive oil and sea salt. Mix vinegar, sage and Lizano together and toss with kale. Spread on a large cookie sheet and roast in 425-degree oven. After about 5 minutes, remove from oven and toss kale around on cookie sheet. Then roast for another 4-5 minutes.

While the kale is in the oven, boil the quinoa in a covered saucepan with 1 cup water until the water is gone (about 10-15 minutes). In a skillet, heat olive oil and sauté onion slices until transparent, add diced garlic cloves and stir for another minute.

Mix everything together and top with some Lizano. This makes about two servings -- if you have leftovers, have a cold kale and quinoa salad tomorrow!

(Recipe by H. Farrell)