Red Quinoa Pilaf with Kale & Corn
| 13 |
45 |
217 |
| Ingredients |
Minutes |
Calories |
|
| Prep |
Cook |
Servings |
| 15 min |
30 min |
6
|
Ingredients
|
1 cup
|
Quinoa, uncooked
(red, rinsed)
|
|
3 cup
|
Vegetable stock/broth, low sodium
|
|
1 bunch
|
Kale
(about 8 oz)
|
|
2 tbsp
|
Grape seed oil
|
|
5 clove(s)
|
Garlic
(minced)
|
|
4 green onion (stem)
|
Green onion
(white and green parts, thinly sliced)
|
|
2 cup
|
Yellow bell pepper
(diced or chopped)
|
|
2 pepper(s)
|
Roasted red peppers, canned
(cut into strips)
|
|
2 tbsp
|
Lemon juice
(to taste)
|
|
1 tsp
|
Paprika, sweet
|
|
1 tsp
|
Cumin
|
|
1/2 tsp
|
Rosemary, dried
|
|
1 pinch
|
Himalayan Salt and pepper
(to taste)
|
Instructions
- Combine the quinoa with broth in a medium saucepan. Bring to a rapid simmer, then cover and simmer gently until the broth is absorbed (not mushy), about 15 to 20 minutes. If the quinoa isn’t quite done, add an additional ½ cup broth (or water) and continue to cook until absorbed.
- Strip the kale leaves away from the stems. Discard the stems, or slice them very thinly. Cut the kale leaves into narrow strips. Rinse well and set aside.
- Meanwhile, heat the oil in a large skillet or stir-fry pan. Add the garlic and sauté over low heat until golden.
- Add the kale, stir together, and cover; raise the heat to medium and cook until wilted, about 2 to 3 minutes.
- Add the remaining ingredients and cook, stirring frequently for 4 to 5 minutes longer. Transfer to a serving container and serve at once, or cover until needed.
! Nutritional information for this recipe was not calculated. Please edit the recipe and make sure that no ingredients are highlighted in red.
Meal Type(s)
