Curried Quinoa Greens with Coconut Dressing

From "The Healthiest Meals on Earth" by Johnny Bowden
-contributed by Becca

We like to double this recipe! 

Ingredients:
2/3 cup quinoa
2 cups chicken broth
3 cups (tightly packed) young kale or mustard greens ( if you use mature kale just remove stems, blanch, and coarsely chop) 

1 tsp curry powder
pinch sea salt
3 tbs unsweetened coconut milk
2 tsp fresh squeezed lime juice
1/4 tsp curry powder
1/4 tsp honey
1/3 cup unsalted dry roasted peanuts

Directions:

In a dry, 4 quart nonstick pan over medium heat, toast the quinoa for 5-6 minutes until fragrant, gently turning the grains over from time to time.

Add the broth, kale, curry powder, and salt; cover and raise the temperature to high and bring to a boil. Lower heat and simmer until the quinoa and kale are tender and the liquid is absorbed, about 15 minutes. Remove the pan from heat and transfer the mixture to a large bowl.

In a small bowl, place the coconut milk, lime juice, curry powder, and sweetener and whisk together briefly. Pour this mixture over the grains and toss to combine well.

May be served warm or chilled over night. Add peanuts just before serving.

Yield: ~ 6 1/2 cup servings

We like to double this recipe and eat it as an entree with something like roasted carrots on the side! This is quick and easy once you've made it once.