Variations of this bowl have become staples of my diet as I’ve gotten busier at school. Besides being super healthy, this bowl is also personally celebrated for being incredibly simple to prepare: 5 main ingredients (not counting olive oil, salt and pepper, of course), and you’ve got yourself lunch and/or dinner!
1 bunch kale, washed well and torn into bite-sized pieces
~15 oz garbanzo beans (rinsed, if you are using canned beans)
2-4 cloves of garlic, depending on your tastes, minced at least 10 minutes prior to cooking (just take care of the garlic before you wash and tear the kale, and you’ll be golden).
1 cup quinoa, rinsed
~1 Tbsp curry powder (I don’t know exactly what kind of curry powder I use–it’s an anonymous yellow curry from the bulk spice section at my grocery store. I’d go with a yellow curry if you have it, instead of a red).
1 Tbsp olive oil
salt and pepper to taste
veggie broth (optional)
Add the quinoa to a pot with 2 cups water or veggie stock. Bring to a boil and then let simmer until water is absorbed, stirring occasionally.
Heat the oil over low-medium heat in a skillet. When the oil is hot, add the garlic, stirring. Careful not the burn it. After about a minute, add most of the curry powder and stir, coating the garlic. Reserve a small amount of the curry powder for later.
Add the kale, stirring to coat. Cook several (5-ish) minutes until kale is a rich, verdant green color and is just tender enough that you’d like to eat it! Add the garbanzo beans and the rest of the curry powder and mix. Once the beans have heated up, turn off the heat.
Serve on top of a bed of quinoa with salt and pepper to taste.