Kale Quinoa Chicken
Are you done with eating kale and quinoa because it is healthy, while you actually crave for something that feels like a real meal? Then try making this Kale Quinoa Chicken recipe! It’s still healthy, but it also tastes delicious and fills you up so you don’t have a wish for that takeout pizza or boxed mac and cheese after you have finished this kale quinoa chicken!
Everyone knows that kale and quinoa are healthy. But do you know why? What does it do for your body? Read on to find out!
When I was younger, I used not to like kale very much, because the only way I knew it was in a mashed potato stew. A few years ago, I learned that it can be very tasty when you add some vinegar after shortly stewing it. And even more recently, I learned that you don’t even need to cook, stew, or steam it for it to become tender and tasty. All you need to do is give it some love!
- Massage the kale for 3 minutes and it will become more tender than you ever tried it. And as a bonus, it even has more nutritional value raw! While you can eat it raw and unheated, in Chinese Dietetics it is considered to be warming, which makes it a perfect ingredient for a winter salad. It’s also high in antioxidants, vitamin K, manganese, and calcium, so great for your bones, energy level, and immune system!
- Quinoa is another superfood. This one I started eating it before it became popular and I haven’t stopped loving it! It’s a great ingredient for any time of the year, and in Chinese Dietetics it’s believed to have warming properties and to remove dampness and stagnation from the body. Quinoa is not really a grain but an edible seed, which is prepared and eaten as a grain. It is very high in fiber and in protein, helping you feel full. What’s special about the protein is that it contains all essential amino acids, making it a complete protein. Quinoa also is rich in antioxidants, which will give you numerous health benefits. To top that off, quinoa contains important minerals: magnesium, potassium, zinc, calcium, and iron. To make these minerals more bioavailable, you could soak the quinoa first before you cook it.
- Chicken broth or vegetable stock – I prefer to use homemade Chicken Bone Broth here, but you can also use vegetable stock of you want to keep it vegan.
- Organic chicken – I don’t eat meat every day and you could leave it out here, but when I eat this recipe for dinner I like to add some chicken. I think it is very important to eat organic, pasture-raised meat or poultry. It might be more expensive but the taste is so much better. Also, you’re not eating by-products that are not adding to your health, and you know the animal had a good life.
- To save some time and money, I like to buy a whole chicken once in a while. I roast it in the oven, store the meat in the fridge for eating that week, and use the carcass to make bone broth. That way, everything is used and nothing goes to waste. Watch my recipe here to learn how to roast a chicken and make bone broth.
- Almonds add some crunch to the dish. Although they are high in fat, that fat is monounsaturated, the healthy kind that is good for your heart. The magnesium and potassium found in almonds are also good for your heart.
- Balsamic vinegar was added to gently soften the kale. I love using balsamic vinegar, because of the taste and all the health benefits. Balsamic vinegar can enable healthy digestion and helps you feel fuller longer. If you want a good quality balsamic vinegar that is not too expensive, buy Aceto Balsamico di Modeno. Search for one that is high in must and has no additives like caramel. Also, the longer it has ripened, the better the taste. You can read more about the health benefits in my beet risotto recipe.
- Celtic sea salt helps massaging the kale and complements the taste well. I use Celtic sea salt because it is unrefined and contains 72 trace minerals. It does not contain any chemicals, preservatives, or any other additives.
- Fresh ground black pepper is high in manganese, vitamin, K, and iron. We can get those nutrients from other ingredients, but the real reason we use the black pepper is that it lifts this dish to the next level.
- Good quality extra virgin olive oil is full of antioxidants that help fight inflammation and are good for your heart. I like the darker green and more bitter olive oils, they really add something to the taste of a dish and finish it off.
Are you ready to make your own Kale Quina Chicken (or just kale quinoa, or even kale quinoa tofu!)? It’s very healthy as you have read, and now it’s time to find out that it’s delicious and fills you up very nicely!
Kale Quinoa Chicken
- 1 Bunch of kale
- 1 cup Quinoa rinsed
- 1 cup Chicken broth or vegetable stock
- Leftover chicken Optional, you can leave it out or substitute with tofu
- 1/3 cup Almonds roughly chopped
- 2-3 tbsp Balsamic vinegar
- Celtic sea salt
- Fresh ground black pepper
- olive oil extra virgin
Wash and dry the kale.
Strip the leaves from the stems.
Cut the leaves into thin ribbons.
Add a pinch of salt and 2 tbsp of balsamic vinegar, and start massaging the kale for about 3 minutes. You can do this in two badges if you find that easier. After massaging, set aside.
Cook the quinoa in the stock as described at the package (mostly about 12 minutes).
Add balsamic vinegar to the cooked chicken and sauté until heated.
Roughly cut the almonds.
Put everything on the plate, starting with the quinoa, then kale, chicken, and top it off with the almonds.
Add some fresh ground black pepper.
Drizzle with the olive oil and enjoy!