Thyme- Infused Red Quinoa With Lemon- Mustard Black Kale

• 2 cups red quinoa
• 2 cups vegetable stock
• 2 pounds kale bunches of, aprox 1.5
• 1 fennel bulb white parts only, diced
• 4 garlic cloves minced
• 1 lemon zested and juiced
• 1/4 cup grainy mustard
• 1 bunch thyme
• olive oil
• salt
• cracked black pepper

1. Preparation: Place the quinoa in a fine sieve and rinse under cold water until water runs clear. Initial red and foamy water is normal. Tie the thyme sprigs together with twine. Bring stock to a boil.
2. Strip the kale leaves from the stalk by grabbing the stalk by the bottom and pulling the leaves towards the tip. Chop the leaves into bite-sized pieces.
3. In a large pot, sweat the fennel on medium heat with the garlic in some olive oil. When the fennel is tender, add the quinoa and continue to cook for 2 minutes.
4. Add the hot stock, 2 tsp. of salt, and thyme bundle, cover with a lid, and cook on low heat for 15-20 minutes.
5. The quinoa is done when all the liquid is absorbed and little white curls are released. When ready, remove the thyme, fluff through with a fork, cover, and keep warm.
6. In a deep skillet, heat up some olive oil over medium-high heat. Add the kale in by handfuls and welt it down for about 3 minutes. Season with salt and pepper. (Unlike other leafy greens, kale does not release much liquid.)
7. When the kale is tender, stir in the mustard and lemon zest and juice and it into the warm quinoa.

red quinoa, vegetable stock, bunches, only, garlic, lemon, grainy mustard, thyme, olive oil, salt, cracked black pepper

Taken from www.yummly.com/recipe/Thyme--Infused-Red-Quinoa-With-Lemon--Mustard-Black-Kale-1674167 (may not work)