Spicy Kale, Tomatoes, Quinoa & Cannellini Beans

• 1 cup cooked quinoa (red is my favorite)
• 1.5 cups cooked cannellini beans or 1 can of beans
• 1 bunch kale, rinsed & ripped into 1" piece, stems discarded
• 1/2 pint cherry tomatoes cut in half
• 2 - 3 clove garlic, diced
• 1 small yellow onion, diced
• 2 tablespoons olive oil
• 1 lemon, juiced
• 1/4 cup nut of choice, raw or toasted (I used raw sunflower seeds)
• 1/4 cup goat or feta cheese crumbled (optional)

1. Heat 1/2 olive oil in saute pan/cast iron skillet over med-heat. Once oil is shimmering, add onions, garlic, salt, pepper, red pepper flakes & cook until translucent, stirring frequently (3-4 min)
2. Add kale pieces & remaining olive oil & toss together, stirring frequently (5 - 7 min), until kale is bright green & slightly wilted
3. Turn down heat to low, add cherry tomatoes & toss gently (1- 2 minutes)
4. Toss beans, quinoa & sauteed vegetables together with the lemon juice, top with nuts & cheese if desired, serve warm or room temperature. Enjoy!

quinoa, beans, kale, cherry tomatoes, clove garlic, yellow onion, olive oil, lemon, nut of choice, goat

Taken from food52.com/recipes/19036-spicy-kale-tomatoes-quinoa-cannellini-beans (may not work)