• Servings: 6
  • Difficulty: easy
  • Print

Not only is this dish beautiful, but it’s also healthy too.  Packed full of fiber and taste, it’s sure to be a hit with your family too. We love eating this alone, but it’s a nice side dish for fish and other meats. 


  • 6 cups chopped kale
  • 3 cups broccoli florets
  • 1 red bell pepper, diced
  • 1 red bell pepper cut into small pieces
  • 1 yellow onion, diced
  • 2 cups baby spinach
  • 3 garlic cloves, minced
  • 1 Tbsp. olive oil
  • 2 tbsp soy sauce
  • 1 cup water mixed with 1 tsp. chicken bouillon
  • Red pepper flakes (optional)
  • Salt and pepper to taste
  • 1 cup cooked tri-color quinoa
  • 1 cup cooked Israeli couscous (pearls).


  1. Heat olive oil in a large pot.  Add onion and red bell pepper and sauté until the onion is translucent, about 3 minutes. Add garlic and sauté 1 more minute. Once done, remove to plate and keep warm.
  2. To your large pot add kale, broccoli, red pepper flakes, chicken broth, and soy sauce.  Cook until vegetables are tender crisp, about 5 minutes.
  3. Once the vegetables are cooked add back to the pot the onions, red bell peppers, couscous, quinoa, and spinach. Cook 2 to 3 minutes to heat through. Add salt* and pepper to taste.
  4. Serve this wonderful dish warm.


*I didn’t add salt because I thought the chicken bouillon and soy sauce added enough but do a taste test and add if you feel necessary.

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