Updated: Jul 17
1 Tablespoon Olive Oil
3 Cloves Garlic
2 Cups Kale leaves, stemmed and thinly sliced
1/2 Cup Quinoa, cooked
3/4 Cup Canned Chickpeas, rinsed and drained
2 Tablespoons Nutritional Yeast
1/4 Teaspoon Curry Powder
In a large skillet over medium heat, heat Oil. Add Garlic and cook, stirring, until fragrant and starting to brown, about a minute.
Add Kale, season with Pepper, and cook, stirring, until Kale is very soft, about 3 minutes.
Add Quinoa, Chickpeas, Yeast, and Curry Powder and cook, stirring, just until heated through, about 2 minutes.