Kale and Quinoa, you may think they’ve had their day, but all haute health food has it’s time in the spotlight for a reason. This duo is perfectly paired with a jar of Fond Bone Broth Liquid Light. And with 18 grams of protein in a jar it is sure to satisfy. This wonderful recipe from www.fondbonebroth.com is wonderful with salmon for dinner and chilled for lunch the next day. (Makes 2 servings)
2 TBSP Avocado Oil
1 Jar Liquid Light FOND Bone Broth
1 C Quinoa
¼ C red peppers
1 bunch kale, roughly chopped
Himalayan pink salt
Add the jar of bone broth to a deep saucepan with the quinoa and avocado oil. Bring to a boil and let simmer for 25 minutes.
Add the kale and red pepper, simmer for another 5 minutes or until the red pepper is tender.
Salt to taste and chill for 2 hours.