Sautéed Kale & Sun Dried Tomatoes With Mixed Red & White Quinoa

• mixed red & white quinoa, water, coarse sea salt
• 1 cup Mixed red & white quinoa
• 1 3/4 cups Water
• 1/2 teaspoon Coarse Sea Salt
• extra virgen olive oil, 1-2 cloves of garlic, water, kale leaves chopped fine (spine discarded), sun dried tomatoes, cooked mixed quinoa, coarse sea salt, ground black pepper, grilled chicken.
• 3 tablespoons Extra virgin olive oil
• 1-2 Cloves of garlic finely chopped (depending on your taste)
• 6-8 large kale leaves (spine discarded) finely chopped
• 1/4 cup water
• 4 sun dried tomatoes finely chopped
• 2 cups cooked mixed red & white quinoa
• 1 grilled chicken breast
• 1 pinch coarse salt
• 1 ground pepper (to taste)

1. Rinse quinoa well. Place in quinoa in the salted water. Bring to a boil, reduce to a simmer and cover the pot. Let cook until there is no more liquid, about 13-15 minutes. Remove from heat, put a dry paper towel between the pot an lid, let quinoa sit for 5 minutes, then fluff with fork.
2. Place quinoa aside until you prepare second part of recipe.
3. Heat olive oil in a large saucepan over medium-high heat. Add the garlic and cook until soft, but not colored. Raise heat to high, add the water and kale and toss to combine. Cover and cook for 5 minutes. Remove cover and continue to cook, stirring until all the liquid has evaporated. Add sun dried tomatoes, and toss for about 3 minutes. Add 2 cups of the already prepared quinoa along with grilled chicken. Toss to heat through. Serve immediately.

mixed red, mixed red, water, salt, extra virgen olive oil, extra virgin olive oil, garlic, kale, water, tomatoes, white quinoa, chicken breast, coarse salt, ground pepper

Taken from food52.com/recipes/26062-sauteed-kale-sun-dried-tomatoes-with-mixed-red-white-quinoa (may not work)