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Lemony Kale Quinoa

Pair this light, citrus-y side with the Chicken & Bell Pepper Saute for a wonderful weeknight meal.
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Ingredients
  

  • 1 cup of quinoa rinsed and drained
  • 1 1/4 cups water
  • 2 tsp butter
  • 1/4 tsp kosher salt
  • 1 cup stemmed chopped kale
  • 2 tsp lemon juice

Instructions
 

  • Add quinoa, water, butter and salt to a medium saucepan and bring to a boil. Cover and cook for 10 minutes or until liquid is absorbed and quinoa is tender. Combine quinoa, kale, and lemon juice in a medium bowl and toss to coat.

Notes

Adapted from Cooking Light, August 2014