Quinoa macaroni with healthy kale and vegetables

Healthy, clean eating with a garlicky kick!  A perfect meal not only for vegans and vegetarians, but for the Lenten season when meat is reduced.

Ingredients

4 cups cooked Quinoa macaroni
1 bunch kale roughly chopped (stems and ribs removed)
1 large tomato chopped
1 large onion finely chopped
4 large cloves garlic
3 tablespoons olive oil or coconut oil
Handful of roasted nuts of choice (I prefer walnuts or almonds)
2 tablespoons full Parmesan cheese
chilly pepper flakes (optional)

Method

Cook the pasta according to the directions

Add the oil to a pan
When hot add the onions and garlic, and cook till the onions are translucent.

Add the kale and stir to mix.  After a few minutes as the kale is starting to soften, add the tomatoes.  Toss till the kale is cooked.  Add salt and black pepper to taste.

Add the vegetables to the pasta and toss well.

Sprinkle with toasted nuts, shaved Parmesan and chilly pepper flakes