Quinoa Carrot Kale w/Chicken & Potatoes
Time: 50 Minutes
Yield: 4 Large Servings
(9 Item Recipe)
1 Chicken Tenderloin
1 Organic Carrot, sliced
1 Cup Organic Quinoa
1 Cup of Organic Kale Stalks, chopped small
1/2 Organic Onion, chopped
1 Organic Russet Potato, chopped into bite size chunks
1 Teaspoon Extra Virgin Olive Oil
Sea Salt & Freshly Ground Pepper to taste
In large preheated pot on medium high heat add olive oil and chopped onions, browning until golden. When they turn golden add in kale stalks, carrot, potato. Next add 8 Cups purified water, sea salt, freshly ground pepper and chicken tenderloin. Heat to a rolling boil, then turn down and simmer on high for 45 minutes. About 20 minutes into the cooking check on the chicken if it is cooked through take out, chop up and return it to the pot for more cooking. It should reduce down nicely and cook all veggies to a firm crispness.
This is super easy to make and loaded with positive nutrition. Make this and eat if for lunch throughout the week with a small salad. Delicious heated up served warm or gazpacho style room temperature. We love to top ours with parmesan romano cheese, and for our vegetarians add nutritional yeast.