I used to hate tomatoes when I was younger, and I'm so thrilled that I don't anymore! In fact, it's rare that I go a meal without eating one of these juicy suckers, and I especially love them cooked and roasted. Tomatoes are extremely high in lycopene, a powerful antioxidant, and they also contain vitamin C, vitamin E, vitamin K, and magnesium, among other nutrients.
Mix these colorful disease-fighters with the nutritional powers of kale, quinoa, and white beans, and you have an extremely balanced meal that's light on the tummy, and heavy in health benefits and flavor.
Ingredients (serves 2)
- 3/4 cup cooked quinoa
- 2 medium heirloom tomatoes
- 1 cup kale
- 1 clove of garlic
- 1/2 cup white beans, rinsed and drained
- Handful of fresh sage
- 4-5 basil leaves
- Olive oil
- Salt and pepper to taste
- Optional: Lemon
1. Prepare quinoa according to package. Set aside.
2. Heat up about 1 tablespoon of olive oil in a pan on medium heat. Add sage and kale, and cook for about 2-3 minutes until kale is wilted and sage is a bit crispy.
3. Add garlic and cook for about 1 minute. Turn heat to low, and mix in quinoa and white beans, stirring everything together.
4. Turn off heat. Slice your heirloom tomatoes and add basil leaves and tomatoes to pan. Drizzle with olive oil and top with salt and pepper to taste. If you want more flavor, squeeze lemon juice over the dish and toss.