Quinoa, Kale and Sun Dried Tomatoes

Prep Time 10 min Cook Time 15 min Serves 4 servings     adjust servings

An healthy meal that is packed with flavor!


  • 2 cups cooked quinoa
  • 1 large zucchini diced
  • 1 yellow onion diced
  • 2-3 cloves garlic minced
  • 6 button mushrooms diced
  • 1 cup sun dried tomatoes chopped
  • 2 big handfuls of baby kale
  • 2 T olive oil
  • 2-3 T balsamic vinegar
  • sea salt to taste


  1. Place the sun dried tomatoes in a bowl with enough water to cover them. Let them soak for 30 minutes.
  2. In a large saute pan , on medium heat, add the oil, onion and garlic. Cover and let cook for about 5 minutes stirring occasionally.
  3. Then add the mushrooms, zucchini, quinoa, sun dried tomatoes and balsamic vinegar and sea salt. Cover and let cook another 5-7 minutes. Stir occasionally.
  4. Lastly, add in the baby kale and let cook another couple minutes. Just enough to wilt the kale.
  5. Serve immediately or refrigerate for later.


Recipe Notes

This dish should last at least 4 days in the fridge. You may even be able to freeze it. I haven't tried to say for sure. Enjoy!

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