Engine 2 Red Beans over Quinoa with Kale

I've been working my way through the Engine 2 diet book with not a lot of love.  The recipes take a little to get used to and I'm used to cooking crazy stuff like olive oil or coconut oil or seasonings!...  the premise of the diet eliminates oil but why the lack of seasoning, I don't know.  Just when I was about to give in this kale recipe was a pleasant surprise!  The apple cider vinegar added a great tart flavor, but I added pepper and seasoning salt.  For leftovers I layered this and baked in the oven in a cast iron skillet to mix it up.
Red Beans over Quinoa with Kale Engine 2 Diet page 178

Ingredients:
4 3/4 C water
2 C quinoa, rinsed in a mesh sieve
1 onion, chopped
2 bay leaves
1 clove garlic, minced
2 green bell peppers, seeded and chopped
1 tsp dried thyme
1 tbsp apple cider vinegar
2 cans red kidney beans, rinsed and drained 
1 bunch kale, rinsed and coarsely chopped  

DIRECTIONS
  
For Cooking Quinoa: 

Bring 3/4 cups of the water to a boil. 

Add the rinsed quinoa, stir once, and cover. 

Cook on medium heat for 25 minutes. If any water remains, cook uncovered for a few minutes longer. 

The quinoa should not be soggy. Remove from heat, and let the quinoa sit covered for 10 minutes. Fluff gently with a fork.

For Kidney Beans:

Saute' the onion and bay leaves on medium heat in a sprayed saucepan for 5 minutes, until the onions are translucent. 

Add the garlic and bell peppers, and cook for 5 minutes, until the peppers soften. 

Add the thyme, vinegar, beans, and remaining 1 cup of water, and cook on low heat for 5 minutes, until broth thickens. 

You can speed this process by mashing the beans a few times with a potato masher. 

For Cooking Kale:

Place coarsely chopped kale with 1/4 cup of water in a large covered pot on medium heat. 

Cook the greens for 3-5 minutes, stirring occasionally, until wilted and tender. 

Serve on a plate with each ingredient nestled side by side.

---