A plate of incredible deliciousness that gives you a little buttery flavor partnered with lemony freshness. Packed with protein and completely vegan. It was delicious!
The kale and corn medley is what makes this so flavorful.
I am at 9000 elevation and must cook for a little longer in my travel trailer. Unfortunately the burner “low” setting is not the “low” you would get at lower elevation.
We feasted and we’re STUFFED with this goodness.
3 C chopped kale
1 fresh lemon juiced (at least ¼ cup, halved)
1 fresh corn kernels (remove from 1 cob)
2 Roma tomatoes, sliced
1 can of black beans
Cook ¾ cups of quinoa
Cook ½ cup of long grain brown rice
½ t crushed red pepper
Pinch of salt
Prepare your rice (add 1T vegan butter) and red quinoa and set aside keeping warm.
Chop kale and add ½ of your lemon juice. Set aside.
Shuck your corn and slice tomatoes.
Place kale and 1T butter in sauce pan. Bring to simmer (about 4 minutes) then add corn kernels, red crushed pepper and pinch of salt. Stir it often to mix the pepper and salt but not wilt the kale too much (see photo). Remove from heat.
Plate it up: a scoop of quinoa, portion of the fresh chopped tomatoes, rice and kale/corn medley.
This recipe is for two people in case you need to feed more folks.