- 2 garlic clove
- 2 tbsp diced shallots
- 1 (8 oz) box quinoa pasta
- 15 cups chopped kale
- 1/2 cup sun dried tomatoes
- 1/2 tsp red pepper flakes
- 2 tbsp tahini
- 1 cup nutritional yeast
Sauté garlic and a little shallot together with the freshly rised kale. (If you’re using frozen kale, sauté in low or no-sodium veggie broth).
As the greens and quinoa or quinoa pasta are cooking, throw them into the pan with the garlic and shallot.
Rehydrate sun-dried tomatoes in hot water.
Just before serving, throw 1 cup of nutritional yeast, 2 tablespoons of tahini and a small amount of red pepper flakes into the pan with the sun-dried tomatoes.
In place of salt, try a squeeze of lemon or a dash or pepper.