Almond, Kale and Quinoa Pilaf (low FODMAP)

10 Minutes prep • 20 Minutes cook • Gluten-free • Vegetarian • Serves 4 - 6 • Ok to make-ahead: Steps 1 - 4

When it comes to side dishes, we often get stuck in a rut with the same old rice dish, or baked something or other. And we choose between something starchy and something healthy. This quinoa pilaf is better than either of those choices and it’s a great new one for you to try! It’s a perfect main dish for your vegetarian guests or a side for everyone else (including you!) because it’s delicious, hearty, simple to make, and low FODMAP too of course.

Ingredients

1 cup quinoa*, rinsed well (any color will do)

1 bunch dino kale, washed, central stem removed, and chopped into 1-inch pieces

1 Meyer lemon, zested and juiced (regular lemon is OK too if needed)

3 green onions (green part only), finely chopped

1 tablespoon olive oil

1 teaspoon toasted sesame oil*

1/2 cup almonds, chopped

1/2 cup crumbled feta cheese

Kosher salt* and black pepper*

Directions

(1) Cook the quinoa: Add 1 teaspoon of Kosher salt to 2 cups of water and bring the water to a boil in a covered pot. Rinse your quinoa very well, then add it to the pot. Cover, and reduce heat and simmer for 10 minutes, then add the kale to the top, re-cover, and simmer another 5 minutes. Turn off the heat and leave covered for 5 more minutes.

(2) Prepare ingredients: Chop the almonds and wash and chop the kale.

(3) Prepare the dressing: While the quinoa is cooking, in a medium-size serving bowl combine half of the lemon juice (reserving the other half), all of the lemon zest, green onions, olive oil, almonds, and feta. Stir to mix. Set aside.

(4) Finish: When the quinoa and kale are done, fluff with a fork and make sure all the water is absorbed (if not, then turn the stove to medium and steam for a few minutes more). Put the warm quinoa and kale into the bowl with the dressing. Toss to combine. Taste and season with salt and pepper, and the remaining lemon juice if needed.

(5) Plate and serve: Serve warm or at room temperature as a side dish or veggie main course.

Eat and enjoy every bite because you can!

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