Healthy and Balanced
A great idea for the days when you just need to empty out the fridge.
Cookware & Appliances Needed
- Stovetop or Hot plate
- 8 quart sauté pan
- Deep colander
- Cutting board
- Knife of choice
- Spatula
Ingredients
- Tri-color blend quinoa, cooked – 2 cups
- Kale – 45 grams
- Italian basil, fresh – 7 grams
- Cherry tomatoes – 90 grams
- Mushrooms, sliced and cooked – 90 grams
- Bacon, cooked and crumbled – 20 grams (5 slices)
- Chorizo, cooked – 1/2 cup
- Greek Kalamata olives – 1/4 cup
- Black truffle white cheddar cheese – 110 grams
- Ghee – 1 TSP
- Black truffle sea salt – 1/2 TSP
- Black truffle parmesan seasoning – 1/2 TSP
Instructions
PREP
- Wash and dry all herbs/ vegetables.
- Separate kale leaves from the stem.
- Chiffonade (thinly slice) Italian basil.
- Quarter the cherry tomatoes.
- Slice mushrooms into 1/4 thick sections, cook, and then set aside.
- Cook the bacon, allow to cool, crumble into small bits, then set aside.
- Cook the chorizo.
- Slice Greek Kalamata olives in half and remove the pits.
LET’S COOK
- In a 8 quart sauté pan, over medium low heat, add ghee.
- Then add the kale. Once softened, add the cherry tomatoes.
- Before the cherry tomatoes soften, add the black truffle parmesan seasoning. Stir until well combined.
- Then add cooked mushroom, bacon, and chorizo to the pan. Stir some more.
- Once well combined, add the cooked tri-color blend quinoa. Continue stirring.
- Add Greek Kalamata olives and black truffle sea salt. Keep stirring.
- Turn off heat and add black truffle white Cheddar. Stir one last time. Allow the residual heat to melt the cheese.
- Garnish with Italian basil.
- Enjoy!
