Ingredients
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3 teaspoons sesame oil, divided
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2 green onions, trimmed and sliced
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2 tablespoons sweet chili sauce
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3 cloves garlic, minced
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1 (1 1/2 inch) piece fresh ginger, peeled and thinly sliced
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4 leaves curly kale, chopped
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3 tablespoons diced red bell pepper
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1 cup cooked quinoa, or more to taste
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20 sliced water chestnuts
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1 tablespoon soy sauce
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1 tablespoon seasoned rice vinegar
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 (per serving)
284 | Calories |
10g | Fat |
45g | Carbs |
7g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 2 | |
Calories 284 | |
% 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.