Quinoa Bolognese with Kale – a healthified version of the Italian favorite, which is typically made with cream,
non-organic meat and pasta.
This is a perfect recipe to make when you’re craving Italian food and perfect for
the meat eaters in your life.
And best of all, it’s made with healthy, delicious ingredients AND ready in less than 20 minutes!
When my body “needs” meat (the times when I’m feeling physically, mentally and
emotionally weak (especially around my menstrual cycle), I choose good quality,
local, organic, grass-fed meat to put into my body.
Last night I was craving Italian food. And, after days of hiking and traveling in
Aspen, my body needed something delicious and filling, so I decided to make a healthy
version of Bolognese and instead of pasta, topped it with quinoa!
Quinoa Bolognese with Kale
What You Need:
– 1 box quinoa
– 1/2 lb ground grass-fed beef
– 3 kale leaves, chopped
– 10 cherry tomatoes
– 3 large mushrooms, sliced
– 1 cup basil, chopped
– 1 cup parsley, chopped
– 3 cloves garlic, minced
– 1 onion, chopped
– 2 cups tomato sauce
– 1/2 tsp olive oil
– 1/2 tsp sea salt
– 1/2 tsp pepper
Directions:
1. Cook quinoa according to instructions.
2. While quinoa is cooking, in a a sautee pan, cook onions with a 1 tbs water and 1/2 tsp olive oil and a pinch of sea salt and pepper.
3. Once onions are cooked and soft, add meat, rest of sea salt and pepper and let cook approximately 7 minutes until meat turns pink to brown.
4. Add basil, parsley, kale and mushrooms and cook for 3-5 minutes.
5. Add tomato sauce and stir it all up.
6. Once quinoa is done, place quinoa in a bowl and add bolognese mixture on top.
Serves: 4
