Quinoa risotto with salmon and kale

Ingredients

• 1 Cup Quinoa
• 1 Medium Onion (diced)
• 7-8 Leaves of Kale (stems removed and cut into ribbons)
• 4-5 Garlic Cloves (finely chopped)
• 3 Tablespoons Olive Oil (divided)
• 10 Ounces Poached Salmon (flaked)
• 32 Ounces Organic Vegetable Stock
• Salt
• Pepper

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Preparation

• In a 4 quart saucepan, heat 2 tablespoons of olive oil over medium high heat. When oil is shimmering, add diced onion. Saute onion until transparent. Add quinoa to onion mixture and stir, to toast, for 2 minutes.
• Add 1 cup of vegetable stock to quinoa and onions. Stir until stock is absorbed. Once stock is absorbed, add 1 cup of stock. Continue stirring until stock is absorbed. Add remaining stock in 1/2 cup intervals, stirring until all stock is absorbed. Remove from heat.
• While preparing the onion quinoa mixture, heat 1 tablespoon of oil in a saute pan with chopped garlic (over medium high heat). Once garlic is sizzling, add chopped kale to the pan. Turn kale to coat with oil and garlic. Turn kale mixture until fragrant (approximately 2 minutes). Remove kale mixture from heat.
• Once quinoa is complete, add kale and salmon. Stir to combine and add salt and pepper to taste.
  
• To poach salmon – Fill a 4 quart saucepan with water and put salmon filet into the water. Place saucepan over high heat until water boils. Once water boils, remove pan from heat and let sit for 10 minutes. Remove fish from water and flake.