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Red Quinoa Pilaf with Kale and Corn

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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!



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