Instructions

1. Measure out the desired amount of quinoa or the amount called for in the recipe you are using. Pour it into the colander and rinse well under cold running water, moving the grains around with your free hand to ensure they are evenly cleaned.

2. Pour the rinsed quinoa into a deep-bottomed skillet. Set the skillet on the stove and toast the quinoa on medium-high heat, continuously stirring, for three to five minutes or until golden brown.

3. Add the toasted quinoa to the large pot. Measure out the amount of liquid needed, as per the recipe used or with the ratio of 2 parts liquid to every 1 part quinoa. Set the pot on the stove and turn to medium-high heat.

4. Turn down the heat to medium-low as soon as the quinoa begins boiling. Cook for ten minutes, or until the grains are translucent and the majority of the liquid is evaporated. While it is cooking, prepare the kale.

5. Rinse the kale under running cold water to remove dirt and debris. Hold the large leaf in your less dominant hand, folding it in half to expose the spine, Grasp the bottom thick spine out of the middle with your other hand and rip it away from the rest of the leaf. Place the leaves in the colander and give them a final rinse under running cold water.

6. Chop the kale roughly into small pieces. Add the kale to the almost cooked quinoa and continue to cook, covered, for another five to seven minutes, or until all the liquid is burned off and the quinoa is completely translucent and the kale is limp and cooked.

7. Remove from heat and season with salt and pepper, if desired. Or, let cook and use as a base for a refreshing salad, adding desired fresh vegetables and dressing.