Coconut Kale Quinoa

I'm consciously trying to eat more calcium-rich foods every day because my calcium level is consistently low and I can't add more supplements to my daily routine. So! My new motto is: Put some kale on it. Not quite as catchy as Put a Bird on it but close.

This quinoa dish is filling enough to be a main course but works well as a side dish for a protein if you're trying to add some smug to your day but aren't willing to give up your meat (Shawn). It also works really well as a base to layer on a nice curry.


1 Tablespoon coconut oil
1/2 small onion, finely diced (approximately 1/4 cup)
1 garlic clove, minced
1 cup uncooked quinoa, rinsed well
1 - 400mL can coconut milk, divided
Approximately 1 cup vegetable broth or water
2 large kale leaves, stalks removed and leafy bits sliced thinly (you want to end up with 3 - 4 cups of cut kale)
1 - 400mL can chickpeas, drained and rinsed well
zest and juice of 1 lime
salt, pepper, and Tabasco Sauce to taste

Optional Toppings: fresh cilantro, green onions, hemp hearts, chia seeds, chopped nuts, toasted coconut flakes, lime wedges


Heat oil in medium saucepan over medium-high heat. Add onion and cook, stirring often, until onion is softened, about five minutes. Add garlic and quinoa and cook, stirring constantly, for another minute.

Shake coconut milk can well so the cream and liquid are incorporated. Set aside 3/4 cup. Pour remaining coconut milk into 2-cup measuring cup and top with broth or water so you end up with 2 cups of liquid. Add to quinoa and stir well. Bring to a boil, add kale, cover, and simmer for 15 minutes.

Add the 3/4 cup coconut milk you set aside and stir in chickpeas and lime zest and juice. Taste and season with salt, pepper, and Tabasco Sauce.

Top with your toppings of choice.