AT A GLANCE
This is a vegetarian spin on ribs. Be sure to use young kale ribs; otherwise they'll be too tough.
|01||Cook quinoa in a small saucepan of boiling water until tender (10-14 minutes). Drain well and keep warm.|
|02||Heat oil in a large frying pan over medium heat, add garlic and stir until tender and light golden (1-2 minutes). Remove with a slotted spoon and set aside. Add kale ribs and cook, turning occasionally, until blistered (2-4 minutes), then add chicken stock and cook until ribs are tender and stock is evaporated (4-6 minutes). Transfer to a platter.|
|03||For feta and mustard dressing, combine ingredients in a bowl, then add to quinoa with shallot, mint, almonds and reserved garlic and toss to combine. Serve quinoa salad and ribs topped with kale leaves and seasoned to taste.|