Red Beans over Quinoa and Kale

4 3/4 cups water
2 cups Quinoa,rinsed in a mesh sieve
1 onion, chopped
2 bay leaves
1 clove garlic minced
2 green bell peppers, seeded and chopped
1 tsp. dried thyme
1 tablespoon cider vinegar
2 cans kidney beans, rinsed and drained
1 bunch Kale, rinsed and coarsely chopped

~Cooking Quinoa (keen-wa)~
Bring 3 3/4 cups water to a boil.
Add rinsed quinoa, stir once and cover.
Cook on medium heat for 25 minutes. If any water remains, cook uncovered for a few minutes longer. The quiona should not be soggy. Remove from heat and let it sit covered for 10 minutes. Fluff gently with fork.
This can be made ahead and stored in frig. I love to store it in a bowl and serve it with anything as a substitute for rice.

~For the Kidney Beans~
Saute onion and bay leaves on medium heat in a sprayed pan for 5 minutes, until onions are translucent. Add garlic and bell peppers, cook for another 5 minutes, until peppers soften. Add the thyme, vinegar, beans and remaining 1 cup of water and cook on low heat for 5 minutes, until broth thickens.

~For cooking Kale~
Place coarsely chopped Kale with 1/4 cup water in a large covered pot on medium heat. Cook the greens for 3-5 minutes, stirring occasionally, until wilted and tender.
Serve on a plate layered one on top of the other.

This a great super food and filling recipe!
I will occasionally grill some chicken brats and add to dish.

Serves 2 to 4 people generously.