PCC Pecorino Quinoa and Kale

PCC Pecorino Quinoa and Kale

PCC Pecorino Quinoa and Kale

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Cook Skill:
  • Each serving
  • 330 cal
  • 19g fat (3g sat)
  • 5mg chol
  • 440mg sodium
  • 33g carb
  • 5g fiber
  • 2g sugars
  • 11g protein


  • 1/4 red onion, finely chopped
  • 1 teaspoon minced garlic
  • 2 tablespoons lemon juice
  • 1 teaspoon lemon zest
  • 1 cup quinoa, rinsed and drained
  • 2 cups water
  • Salt and pepper, to taste
  • 1/4 cup sunflower seeds
  • 2 bunches lacinato kale, tough stems removed and leaves chopped
  • 1/2 cup halved cherry tomatoes
  • 6 tablespoons shredded Pecorino cheese
  • 1/3 cup olive oil
  • 1 1/2 tablespoons tamari


Combine red onions, garlic, lemon juice and zest in a small bowl; set aside for 30 minutes.

Combine quinoa, water and a pinch of salt in a saucepan. Bring to a boil, cover and reduce heat to a simmer. Cook, without stirring, until all liquid is absorbed, about 15 minutes. Remove from the heat and allow to sit, covered, for 10 additional minutes. Fluff grains with a fork and cool.

Toast sunflower seeds in a 325° F oven for 12 minutes. Cool.

In a large bowl, combine quinoa, sunflower seeds, kale, tomatoes and cheese. Whisk together oil and tamari; add onion mixture and whisk again. Pour over quinoa and toss to coat. Season to taste with salt and pepper.

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