Kale is trendy for a reason! All greens are
nutritious, but kale stands way above the rest.
It has more iron than beef per calorie. Plus, kale
is very high in vitamin K, full of powerful
antioxidants and much more.
Serves:
6
Serving Size:
½-cup
Prep Time:
20 minutes
Inactive:
0 minutes
Cook:
60 minutes
TOTAL:
1 hour and 20 minutes
INGREDIENTS:
• 4 slices low-sodium bacon
• 1½ cups yellow onion, chopped
• ½-cup mushrooms, chopped
• 4 cloves garlic, minced
• 1 pound boneless, skinless chicken breast, cut into bite-size chunks
• 8 cups low-sodium chicken stock
• 2/3-cup uncooked quinoa
• 6 cups kale, chopped
• ½-tablespoon red chili flakes
• Salt and pepper to taste
INSTRUCTIONS:
Cook bacon in a Dutch oven over medium heat until crisp. Remove bacon from pan, reserving
drippings. Crumble bacon; set aside. Increase heat to medium-high. Add onion and mushroom
to drippings in pan; sauté for 5 minutes, stirring occasionally. Add garlic and sauté for 2 minutes.
Remove mixture from pan.
Add chicken to pan and sauté for 6 minutes or until chicken is browned and done. Stir in onion
mixture, chicken stock, red chili flakes and season to taste with salt and pepper; bring to a boil.
Place quinoa in a fine sieve; place sieve in a large bowl. Cover quinoa with water. Using your hands,
rub grains together for 30 seconds; rinse and drain—repeat this procedure twice. Drain well. Add
quinoa to pan; cover and simmer 15 minutes. Add kale and simmer uncovered for 5 minutes or until
kale is tender. Ladle soup into bowls; sprinkle with bacon.
NUTRITIONAL VALUE:
GREEN
POINTS PER
SERVING
7
36
JOSH
Store 0636
Roseville, CA
Calories: 307
Sodium: 411 mg
Fat: 12 g
Carbohydrates: 20 g
Protein: 37 g
Sugars: 1 g
CHICKEN, KALE,
QUINOA - SOUPALICIOUS
