Quinoa and Veggie Toss

I adapted this from a recipe for a 'Superfood Platter'. I'm not a huge fan of the whole 'superfood' movement. I think if you can figure out a way to eat a variety of different foods that you like, and keep an open mind to try new things, you'll end up eating some 'superfoods' along the way.

This dish would be great stuffed in a pepper or portobello mushroom, and next time I think I would definitely sprinkle with some feta cheese. Without the cheese it is vegan, if that floats your boat.

Quick Quinoa and Veggie Toss
- 1 cup quinoa, rinsed and drained
- 2 tsp olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 2 tsp each ground coriander and ground cumin
- 1 pkg (227 g) cremini mushrooms, sliced
- 6 cups thinly sliced, stemmed kale
- 1 sweet red pepper, diced
- 1 can rinsed drained chickpeas
- 1/2 cup vegetable broth
- salt and pepper to taste
- 1-2 tbsp lemon juice
- 1/2 cup feta cheese

To cook quinoa, bring 2 cups water to boil in saucepan. Add quinoa; stir, cover, reduce heat and simmer for 15 minutes, until no liquid remains. Remove from heat and let stand for 5 minutes, covered. Fluff with fork and set aside.

In large skillet, heat oil over medium heat. Sautee onion, garlic, coriander and cumin until onion is softened, about 4 minutes. Add mushrooms and continue cooking, stirring until softened, 5 minutes.

Add kale, red pepper, chickpeas, broth and salt and pepper. Cook, stirring until kale is wilted and red pepper is tender crisp, about 4 minutes. Stir in lemon juice, quinoa and feta cheese.