Red Quinoa Pilaf with Kale and Corn

Reprinted with permission from Vegan Holiday Kitchen © 2011 by Nava Atlas, Sterling Publishing Co., Inc. Photographs by Susan Voisin.

35 minutes prep time  |  Serves 8

Ingredients

• 1 1/2 c red quinoa, rinsed in a fine sieve 
• 3 c low-sodium vegetable broth or 3 c water with 1 vegetable bouillon cube 
• 1 bunch kale (about 8 oz) 
• 2 Tbsp extra-virgin olive oil 
• 4 to 6 cloves garlic, minced 
• 3 to 4 scallions, white and green parts, thinly sliced 
• 2 c cooked fresh or thawed frozen corn kernels 
• 2 jarred roasted red peppers, cut into strips, or 1/3 c oil-packed sun-dried tomatoes, cut into strips 
• 2 Tbsp lemon juice, or more, to taste 
• 1 tsp sweet paprika 
• 1 tsp ground cumin 
• 1/2 tsp dried rosemary 
• Salt and freshly ground pepper to taste

Directions

1. Combine quinoa with broth in a medium saucepan. Bring to a rapid simmer. Cover and continue to simmer gently until broth is absorbed, about 15 to 20 minutes. If quinoa isn’t quite done, add an additional 1/2 cup broth (or water) and continue to cook until absorbed.
    
2. Strip kale leaves away from their stems. Discard stems, or slice them very thinly. Cut kale leaves into narrow strips. Rinse well and set aside.
    
3. Meanwhile, heat oil in a large skillet or stir-fry pan. Add garlic and saute over low heat until golden.
    
4. Add kale, stir together, and cover; raise heat to medium and cook until wilted, about 2 to 3 minutes. Add remaining ingredients and cook, stirring frequently, for 4 to 5 minutes longer. Transfer to a serving bowl or casserole dish and serve at once, or cover until needed.