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.
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
1/2 tsp rosemary
Salt and pepper
DIRECTIONS:
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. 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. In a large skillet, heat the olive oil and saute the garlic until it begins to brown. Add the kale . . .
. . . and cook until wilted, about 3 minutes. Add the remaining ingredients and cook, stirring frequently for about 5 minutes. Serve immediately. Enjoy!
- 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
- 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.
- 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.
- In a large skillet, heat the olive oil and saute the garlic until it begins to brown.
- Add the kale and cook until wilted, about 3 minutes.
- Add the remaining ingredients and cook, stirring frequently for about 5 minutes.
- Serve immediately. Enjoy!
