KL'S KALE GREENS & RED QUINOA SOUP

THIS GREAT-TASTING MEAL COMES TOGETHER FROM LEFT-OVER KALE GREENS I MADE ONE EVENING AND RED QUINOA THAT I PREPARED THE FOLLOWING DAY!
IT FIRST MANIFEST IN THE MIND BEFORE I BROUGHT IT INTO FRUITION, HAHA!!

PREP TIME: 10 MIN
COOK TIME: 30 MIN

PREP KALE:
RINSE 1 BUNDLE OF KALE GREENS IN COLD RUNNING WATER AND REMOVE THE LEAVES FROM THE STALKS AND DISGARD STALKS. CUT A FEW SLICES YELLOW ONION.

IN THE MEANTIME IN A LARGE SAUCEPAN, ADD 2-3 TABLESPOONS EXTRA VIRGIN OLIVE OIL, CEYANNE PEPPER,AND SLICED ONION AND SIMMER UNTIL GLAZED.

ADD KALE GREENS TO SAUCEPAN AND SAUTEÉ UNTIL SLIGHTLY WILTED.
ADD 3 CUPS SPRING WATER TO SAUCEPAN AND BRING TO A BOIL. ADD 1/2 TEASPOON SEA SALT, 1/4 TEASPOON GROUND SAGE, COVER SAUCEPAN, REDUCE HEAT & SIMMER FOR 30 MINUTES.

PREP RED QUINOA:
MEASURE 1 CUP RED QUINOA, RINSE WELL AND DROP IN SEPARATE  SAUCEPAN WITH 2 CUPS SPRING WATER. BRING TO A BOIL, COVER & REDUCE HEAT TO A SLOW SIMMER FOR 15-20 MINUTES OR UNTIL QUINOA IS LIGHT AND FLUFFY SOFT.

WHEN DONE, ADD RED QUINOA TO KALE GREENS AND SLOW COOK UNTIL HEATED TO YOUR LIKENESS.

*ADD SEA SALT TO YOUR TASTE

ENJOY THIS BOMB---BOOM!!