Red Quinoa Pilaf

with Kale and Corn

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Prep Time:

35 minutes

Number of Servings:

Recipe Source:

Vegan Holiday Kitchen by Nava Atlas ($24.95, Sterling Publishing, 2011)

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

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.
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.
Meanwhile, heat oil in a large skillet or stir-fry pan. Add garlic and saute over low heat until golden.
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.

This nutrition-packed side dish is so hearty that, with the addition of some beans, it could be a simple entree.
Black beans are a perfect fit for this.
This dish can be made into a hearty vegetarian entrée by stuffing the prepared pilaf into a hollowed out acorn or butternut squash.
1. Bake the squash at 400° until tender when pierced with a knife.
2. Add prepared stuffing for last 10 minutes of baking.