Since it was probably going to be the last of the kale from my garden I was determined to make a photo worthy dinner.
From the top down:
Layer 3: Beets from the farmer’s market roasted with olive oil, salt and pepper.
Layer 2: Sauteed kale with onions, garlic and chick peas.
Layer 1: Quinoa cooked in broth with a pinch of saffron.
It was earthy and warming, perfect for a chilly Fall evening.