Ingredients
- 1 1⁄2 cup red quinoa, rinsed in a fine sieve
- 3 cups low-sodium vegetable broth
- or 3 cups 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 cup cooked fresh or thawed frozen corn kernels
- 2 jarred roasted red peppers, cut into strips
- or 1⁄3 cups 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