INGREDIENTS:
1/2 bunch kale, remove thick stems and chop fine
1 medium onion, chop fine
1 medium tomato, chopped to 1/2 inch bits
1/ 2 cup quinoa,
1 tsp rasam powder
3-4 cloves of garlic , chop fine
Salt and pepper to taste
DIRECTIONS:
Fry onions and garlic in 1 tablespoon olive oil, when slightly brown add the kale, tomatoes and the rinsed quinoa , add 2-3 cups of vegetable stock, or water , mix well and cook till the quinoa and kale are done.
Add salt and pepper and 1 teaspoon rasam powder.
Let it boil for 5 min.
Serve hot .
CREDITS/NOTES:
Recipe from Sune.
Notes from Sune : I make vegetable stock at home using stems and leaves of vegetables like cauliflower , broccoli , cabbage, carrot , onion garlic and pepper . Boil well . Grind and strain . The stock keeps in freezer for a couple of months .
A variation for this recipe is adding Thai flavours instead of rasam . I use fresh lime leaves , galangan , a piece of lemon grass and Sriracha .