Red Quinoa Pilaf with Kale and Corn. Transfer to a serving bowl or casserole dish and serve at once, or cover until needed. Red quinoa pilaf with kale and corn is packed with tasty and good for you ingredients. It can be a side dish or entree, depending on what else is being served with it.
This is a dish that can be enjoyed by everyone — it's gluten-free, soy.
Transfer to a serving bowl or casserole dish and serve at once, or cover until needed.
Tonight is one of my favorite holiday parties, the High Sierra Veggies and Vegans.
You can have Red Quinoa Pilaf with Kale and Corn using 13 ingredients and 4 steps. Here is how you cook that.
Ingredients of Red Quinoa Pilaf with Kale and Corn
- It's 1 cup of Red quinoa, rinsed in a fine sieve.
- Prepare 3 cup of Prepared vegetable broth.
- Prepare 8 oz of Kale.
- You need 2 tbsp of Extra-virgin olive oil.
- You need 5 clove of Garlic, minced.
- Prepare 4 of Scallions, thinly sliced.
- It's 2 cup of Corn kernels.
- You need 2 can of Roasted red peppers, cut into strips,.
- It's 2 tbsp of Lemon juice, or more, to taste.
- It's 1 tsp of Sweet paprika.
- Prepare 1 tsp of Ground cumin.
- Prepare 1/2 tsp of Dried rosemary.
- Prepare 1 of Salt and Pepper.
There is a bounty of amazing food, and none of it made using animal products. If you need a quick and colorful holiday dish to take with you to your next event, red quinoa pilaf with kale and corn is just what to make! I had a hard time pronouncing quinoa when I first started cooking it (kēnwä or keen wa). If the quinoa isn't quite done, add an additional ½ cup broth (or water) and continue to cook until absorbed.
Red Quinoa Pilaf with Kale and Corn instructions
- Combine the quinoa with 3 cups broth in a medium saucepan. Bring to a rapid simmer, then cover and continue to simmer gently until the broth is absorbed, about 15 to 20 minutes. If the quinoa isn?t quite done, add an additional 1/2 cup broth (or water) and continue to cook until absorbed..
- Strip the kale leaves away from the stems. Discard the stems, or slice them very thinly. Cut the kale leaves into narrow strips. Rinse well and set aside..
- Meanwhile, heat the oil in a large skillet or stir-fry pan. Add the garlic and sauté over low heat until golden..
- Add the kale, stir together, and cover; raise the heat to medium and cook until wilted, about 2 to 3 minutes. Add the 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..
Strip the kale leaves away from the stems. Red Quinoa Pilaf with Kale and Corn. Bring the water to a boil in a covered pot. Add the quinoa, cover, and lower the heat until it is just enough to maintain a simmer. Stir in quinoa, then reduce heat to medium-low.
