Red Quinoa Pilaf with Kale and Corn
 
 
This is another excellent recipe from Vegan Holiday Kitchen. Kale and quinoa together?! Talk about a super, nutrient-packed salad. This was easy to make and served warm, it made an excellent side dish on Thanksgiving.
Author:
Ingredients
  • 1-1/2 C red quinoa
  • 3 C vegetable broth
  • 1 bunch (8-oz) kale
  • 2 Tbs olive oil
  • 4-6 cloves garlic, minced
  • 4 green onions (white and green parts) sliced thin
  • 2 C fresh or frozen corn kernels
  • 2 jarred roasted red peppers, chopped
  • 2 Tbs lemon juice
  • 1 tsp paprika
  • 1 tsp cumin
  • ½ tsp rosemary
  • Salt and pepper
Directions
  1. Combine the quinoa and broth in a medium saucepan, bring to a boil, cover, reduce heat, and simmer for 15-20 minutes. If the liquid isn't fully absorbed by 20 minutes, but the quinoa is done, drain it using a fine mesh strainer.
  2. The recipe says to strip the kale leaves from the stem and slice the leaves into narrow strips. I found that to be difficult and time consuming, so I just chopped it. In the end, it doesn't really matter anyway.
  3. In a large skillet, heat the olive oil and saute the garlic until it begins to brown.
  4. Add the kale and cook until wilted, about 3 minutes.
  5. Add the remaining ingredients and cook, stirring frequently for about 5 minutes.
  6. Serve immediately. Enjoy!
Recipe by Epicurean Vegan at http://epicureanvegan.com/2012/11/25/red-quinoa-pilaf-with-kale-and-corn/