Hearty Quinoa & Kale Broth
Adapted from a recipe card I found at my local Waitrose! I made this on a very. cold winter's day and it absolutely hit this spot. With a sprinkle of chilli flakes, it was a very wholesome and warming bowl. I made mine vegetarian but the original recipe suggests using pancetta or chorizo so I'll add this as an option below. Enjoy!
Ingredients: (serves 4)
1 tbsp rapeseed oil (I used locally produced Bath Harvest Oil rapeseed oil)
1 large onion finely chopped
2 medium carrots, diced
75g pancetta or chorizo (not pictured)
2 cloves garlic, finely chopped
1 sprig fresh rosemary, leaves finely chopped
Pinch of chilli flakes
1.2l water + 2 veg stock cubes
1/2 cup dried & thoroughly rinsed quinoa
180g kale (or 4 generous handfuls) finely chopped
Handful of grated Parmesan cheese (not pictured)
1. Heat the oil in a medium saucepan and cook the onion and carrot gently for about 6 minutes. Add the pancetta or chorizo and continue to cook for a further 4 minutes.
2. Add the garlic, rosemary and chilli flakes and cook for a minute, then add the water, veg stock cubes and the quinoa. Bring to the boil then simmer gently, covered for 10 minutes.
3. Add the kale on top to allow it to wilt down for a further 10 mins or until the kale and quinoa are thoroughly cooked. Ladle into a bowl with a sprinkle parmesan if so desired.