Recipe Details
Ingredients
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3teaspoonssesame oil, divided
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2green onions, trimmed and sliced
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2tablespoonssweet chili sauce
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3clovesgarlic, minced
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1(1 1/2 inch) piecefresh ginger, peeled and thinly sliced
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4leavescurly kale, chopped
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3tablespoonsdiced red bell pepper
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1cupcooked quinoa, or more to taste
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20sliced water chestnuts
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1tablespoonsoy sauce
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1tablespoonseasoned rice vinegar
Cooking Directions
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Heat 1 teaspoon sesame oil in a large skillet over medium-high heat. Add green onions, chili sauce, garlic, and ginger; saute until garlic is golden, 1 to 2 minutes. Transfer to a plate.
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Add remaining 2 teaspoons sesame oil to the skillet. Add kale and saute until bright green, softened, and lightly charred, 2 to 3 minutes. Add green onion mixture back to the skillet. Add red bell pepper. Mix in cooked quinoa, water chestnuts, soy sauce, and vinegar and cook until heated through, about 5 minutes.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe2 | |
| Calories284 | |
| % Daily Value * | |
| Total Fat 10g |
12% |
| Saturated Fat 1g |
6% |
| Sodium 803mg |
35% |
| Total Carbohydrate 45g |
16% |
| Dietary Fiber 7g |
23% |
| Total Sugars 9g |
|
| Protein 7g |
15% |
| Vitamin C 71mg |
79% |
| Calcium 79mg |
6% |
| Iron 2mg |
10% |
| Potassium 385mg |
8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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