- olive oil
- lemon juice
- black pepper
- dried tomatoe
- Cook quinoa according to instructions on package.
- In a large saute pan, heat olive oil over medium heat. Add kale and toss to coat. Add 1/4 cup water and cover, cooking for 3-5 minutes. Uncover, toss, and turn heat down to low. Let cook for another 10-15 minutes, until tender, stirring occasionally, adding more water if needed. Salt and pepper to taste.
- Add quinoa and sun-dried tomatoes to saucepan and toss to combine. Add lemon juice and olive oil and toss to coat. Salt and pepper to taste.
- Top with almonds.