Kale and Quinoa Stir Fry

Serves: 4


8 ounces Cut ‘N Clean Greens Organic SuperKALE Salad
1 tablespoon coconut oil
1 tablespoon minced garlic
8 ounces sliced mushrooms
1 tablespoon minced ginger
1 cup of cooked quinoa
1/2 tablespoon sesame oil
1 teaspoon Bragg's liquid amino acid
Salt and pepper to taste


Heat oil in large non-stick pan and, when hot, add the garlic and toss quickly for about 30 seconds. Add the mushrooms and let them sit without stirring for a minute or two to allow some browning to occur. Then stir and generously season with salt and pepper.

Add ginger to the pan and stir for a minute before tossing in the quinoa and kale. Pour the sesame oil and Bragg's liquid amino acid over the kale and mix and cook until the kale turns bright green. Remove from heat before it starts to wilt, and serve.

Popular vegetable substitutions include: Kale or Organic Rainbow Kale or Organic Super Kale Salad or SuperKALE Salads & Kits or Tuscan Kale

Recipe and photo by Kelly Page, Tasting Page

Super grain quinoa added to SuperKALE Salad makes for a super nutritious dish full of protein and fiber, not to mention iron and potassium. Garlic and ginger add zippy flavor, making this a good choice for vegetarian lunch or dinner.