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Ingredients

3 teaspoons sesame oil, divided 2 green onions, trimmed and sliced 2 tablespoons sweet chili sauce 3 cloves garlic, minced 1 (1 1/2 inch) piece fresh ginger, peeled and thinly sliced 4 leaves curly kale, chopped 3 tablespoons diced red bell pepper 1 cup cooked quinoa, or more to taste 20 sliced water chestnuts 1 tablespoon soy sauce 1 tablespoon seasoned rice vinegar

Nutrition Info

284.1 calories carbohydrate: 44.8 g cholesterol: : - fat: 9.5 g fiber: 6.5 g protein: 7.3 g saturatedFat: 1.1 g servingSize: - sodium: 803 mg sugar: 9.4 g transFat: : - unsaturatedFat: : -

Heat 1 teaspoon sesame oil in a large skillet over medium-high heat. Add green onions, chili sauce, garlic, and ginger, saute until garlic is golden, 1 to 2 minutes. Transfer to a plate.
Add remaining 2 teaspoons sesame oil to the skillet. Add kale and saute until bright green, softened, and lightly charred, 2 to 3 minutes. Add green onion mixture back to the skillet. Add red bell pepper. Mix in cooked quinoa, water chestnuts, soy sauce, and vinegar and cook until heated through, about 5 minutes.

2 servings

An Asian-inspired warm salad made with the super foods kale and quinoa. It's so delicious and healthy!