Quinoa dish, with Russian Kale, roasted Pumpkin seeds and Pomegranate

Discover a wholesome, colorful quinoa dish topped with sautéed Russian kale, roasted pumpkin seeds, and juicy pomegranate seeds. Infused with fresh thyme, sun-dried tomatoes, and a touch of curry, this recipe brings together warmth, crunch, and a hint of sweetness for a complete, delicious meal.

Making Quinoa dish, with Russian Kale, roasted Pumpkin seeds and Pomegranate

This vibrant quinoa dish combines earthy Russian kale, crunchy roasted pumpkin seeds, and bright pomegranate seeds for a balanced, nutritious meal. With a blend of savory spices, sun-dried tomatoes, and a hint of curry, it’s a flavorful twist on a classic grain bowl—perfect as a main or side dish!

Serves:

6-8 people

Time to Prepare:

20 min

Time to cook or cure:

40 min

Skill

Fermentation & Baking

Serves:

6-8 people

Time to Prepare:

20 min

Time to cook or cure:

40 min

Skills:

cooking grain and pulses, seasoning

Ingredients & Tools

Ingredients for the quinoa dish

Generous amount of olive oil (about 3-4 tablespoons)
150 grams onions, thinly sliced
5 cloves garlic, minced
1 teaspoon salt (adjust to taste)
150 grams sun-dried tomatoes, chopped
1 teaspoon curry powder
400 grams quinoa, rinsed
1 handful fresh thyme, finely chopped
Water (enough to cover quinoa by 1 cm)
recommended

Tools for the quinoa dish

cast iron pot with lid
cutting board
knife
wooden spoon

Ingredients for the russian kale

Olive oil (2 tablespoons)
3 cloves garlic, minced
Kale stems, chopped
1 tablespoon anchovy paste
Russian kale leaves, roughly chopped

Tools for the russian kale dish

Wok (or large skillet)
Wooden spoon (for stirring)
Tongs (for handling the kale)

Useful guidelines

Guidelines for Cooking Quinoa Perfectly

Rinse Dark Quinoa Well: Rinsing removes quinoa’s natural coating, saponin, which can have a bitter taste. A quick rinse under cold water helps ensure a pleasant, clean flavor.
Water Ratio: Use about 1.75 cups of water for every cup of quinoa for fluffy grains; too much water can make it mushy.
Simmer, Don’t Boil: Bring the water to a gentle boil, then immediately reduce to a simmer, covering with a lid to let the grains cook evenly.
Let It Rest After Cooking: After cooking, let the quinoa sit covered for 5 minutes. This allows it to absorb any remaining steam and results in a fluffier texture.
Fluff with a Fork: Avoid stirring too much, which can break the grains. Fluffing with a fork keeps the quinoa light and airy.

Directions

Simply follow these steps in order to make this Quinoa dish.

Heat the Olive Oil: In a large pot or deep skillet, warm the olive oil over medium heat.
Cook the Onions and Garlic: Add the onions to the hot oil, cooking until they soften and turn translucent (about 2-3 minutes). Then add the minced garlic and cook for an additional minute, just until fragrant.
Season with Salt and Add Sun-Dried Tomatoes: Sprinkle in the salt and stir in the sun-dried tomatoes, allowing them to heat through and blend with the garlic and onions.
Add Curry Powder: Stir in the curry powder, allowing it to cook briefly to release its aroma and blend with the other ingredients.
Add Quinoa and Thyme: Add the rinsed quinoa and chopped thyme to the pot, stirring to combine and coat with the seasonings.
Add Water and Cook: Pour in enough water to cover the quinoa by about 1 cm. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 15-20 minutes, until the water is absorbed and the quinoa is tender.
Fluff and Serve: Fluff the cooked quinoa with a fork, adjust the seasoning if needed.
After the quinoa is cooked and fluffed, serve it on a large plate for an inviting presentation.
Top with sautéed Russian kale (see recipe below) as a rim on a plate, and sprinkle roasted pumpkin seeds on top for crunch, and pomegranate seeds for a burst of color and a sweet-tart flavor. This combination not only makes the dish visually appealing but also adds nutritional variety and layers of flavor, making it a vibrant, wholesome meal.

Simply follow these steps in order to make the Russian kale

Heat the Olive Oil: Warm the olive oil over medium heat in the wok.
Sauté the Garlic: Add the minced garlic and stir until fragrant, about 1 minute, being careful not to let it burn.
Cook the Kale Stems: Add the chopped kale stems, as they need a bit more time to soften. Sauté for 2-3 minutes until they start to become tender.
Add Anchovy Paste: Stir in the anchovy paste until well combined, giving a savory depth to the dish.
Add the Kale Leaves: Using tongs, add the chopped kale leaves and toss to coat in the oil and anchovy mixture. Sauté until the leaves wilt and reach your preferred tenderness, about 3-5 minutes.

Roasting pumpkin seeds

roast pumpkin seeds at 170 degrees Celsius/ 340 Farenheit for 10 minutes.

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Quinoa dish, with Russian Kale, roasted Pumpkin seeds and Pomegranate

Making Quinoa dish, with Russian Kale, roasted Pumpkin seeds and Pomegranate