I’m a huge fan of farmers’ markets . Not only is much of the produce local + organic, but in many cases, it’s also much more reasonably-priced than supermarket fruits/veggies. Once a week, we take a trip to the local farmers’ market, basing our week’s meals around whatever tasty, in-season produce we picked up. Last weekend, I came home with a huge amount of kale and cauliflower. Wanting to try some new-to-me recipes, I took to my Facebook page to ask for ideas. And y’all did not disappoint! I’ll be sharing the results of your wonderful suggestions in the upcoming weeks!
First up, I tried this *amazing* Bacon + Kale Quinoa “Fried Rice,” suggested by awesome reader Chrissy. And y’all, this is truly one of the tastiest things I’ve eaten in a while. It is the perfect combination of flavors + textures, from the salty, chewy bacon + rich, fluffy egg to the earthy kale + hearty quinoa. It’s fantastic on its own as a light meal, or you could can make it a heartier dinner by serving it alongside some grilled fish/chicken or sauteed tofu. Or, it would be scrumptious as breakfast/brunch with a fried egg on top. However you decide to serve it, you’ve gotta do me a favor and try it soon, because I promise that you’ll love it! Consider yourself warned, though, that it’s very very addictive. I had a hard time stopping myself, even after my second bowl. =)
Bacon + Kale Quinoa “Fried Rice”
serves 4-6, adapted from eat life whole
4 slices of bacon, chopped
1 onion, finely chopped
2 cloves garlic, finely chopped
2 cups kale, thinly chopped
4 cups cooked quinoa (from ~1 cup uncooked quinoa)
2 tablespoons soy sauce (to make this recipe gluten-free, use gluten-free soy sauce/tamari)
kosher salt + black pepper
1 egg, raw
1 egg, already scrambled and crumbled
1 green onion, sliced thin (plus extra for garnish, if desired)
1/4 cup cilantro, chopped
In a large skillet over medium heat, cook the bacon, stirring occasionally, until crisp. Remove the bacon pieces to a paper towel-lined plate to drain, and pour off all but 2 tablespoons of the bacon grease.
In that same skillet, add the onions and garlic, and saute for 5-7 minutes, until translucent and softened. Add in the kale, and cook until the leaves turn bright green, about 1 minute. Add the cooked bacon back in, and saute for another minute. Then, add the cooked quinoa, soy sauce, and salt and pepper (to taste) to the skillet. Cook for 3-5 minutes, stirring occasionally.
Add the raw egg to the skillet, stir, and cook for another 3 minutes. Allow the “fried quinoa” to sit in the pan for about 45 seconds between stirrings (you don’t want to constantly mix it).
Add the crumbled scrambled egg, cilantro, and green onion, toss to combine, and serve immediately with an extra garnish of green onion, if desired.print this recipe