Red Quinoa and Tuscan Kale Recipe

Bring water to a boil in a saucepan; add quinoa and red bell pepper. Return water to a boil place cover on the saucepan reduce heat to low and cook for about 10 minutes; add kale and continue cooking until quinoa is tender about 5 minutes more.

Heat coconut oil in a skillet over medium-high heat. Saute onion and garlic in hot oil until the onion is translucent about 5 minutes; transfer to a large bowl. Stir feta cheese almonds lemon juice lemon zest and olive oil with the onion mixture; add quinoa mixture and stir. Season mixture with sea salt and cracked black pepper.