Serves 4
Prep time 5 minutes
Cook time 20 minutes
Total time 25 minutes
Dietary Body Ecology Diet, Dairy-Free, Diabetic-Friendly, Egg-Free, Gluten-Free, Vegan, Vegetarian
Meal type Grains, Side Dishes
From book It's All Good: Delicous, Easy Recipes That Will Make You Look Good and Feel Great


  • 1 cup uncooked quinoa
  • 1-3/4 cup cold, filtered water
  • 1/2 cup extra-virgin olive oil
  • 4 cloves garlic (minced)
  • 8 Large leaves of kale (shredded, stems discarded, finely shredded)
  • 4 Large scallions, white and green parts (thinly sliced)
  • 1 teaspoon sea salt


Believe it or not, my kids gobbled this up!  It's an easy and delicious way get gluten-free grains AND green veggies into your kids.  This recipe is a version of Gwyneth Paltrow's "Quite Savory Leftover Quinoa" from her new cookbook, "It's All Good:  Delicious, Easy Recipes That Will Make You Look Good and Feel Great."


Step 1
Rinse quinoa and drain. Add to water in a medium-sized pot. Bring to a boil, cover and cook for 12-15 minutes. Remove from heat and let sit for 5 minutes before fluffing with a fork.
Step 2
Heat the oil in a large pan over medium heat. Add garlic and saute' for 1 minute. Add kale and scallions; saute' for another 3 minutes or until kale is wilted. Add in quinoa and season with sea salt.



Maria Rickert Hong is a Certified Holistic Health Counselor who specializes in recovery from symptoms of almost autism, Sensory Processing Disorder, autism and ADHD.

She has recovered her own sons from Sensory Processing Disorder, asthma and acid reflux, and is the author of “Almost Autism: Recovering Children from Sensory Processing Disorder, A Reference for Parents and Practitioners.”

She is also a board member, media director and blogger for Epidemic Answers, a non-profit whose goal is to let parents know recovery is possible from autism, ADHD, SPD, allergies, asthma, autoimmune, Lyme and more.

Maria Rickert Hong – who has written posts on Maria Rickert Hong.

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