Red Quinoa Pilaf with Kale and Corn

Name: Red Quinoa Pilaf with Kale and Corn
Yield: 8 servings
Cuisine: American
Ingredients: 1 cup Red quinoa, rinsed in a fine sieve; 3 cup Prepared vegetable broth; 8 oz Kale; 2 tbsp Extra-virgin olive oil; 5 clove Garlic, minced; 4 Scallions, thinly sliced; 2 cup Corn kernels; 2 can Roasted red peppers, cut into strips,; 2 tbsp Lemon juice, or more, to taste; 1 tsp Sweet paprika; 1 tsp Ground cumin; 1/2 tsp Dried rosemary; 1 Salt and Pepper

Lizzie Nokes @cook_3557699

Lizzie Nokes @cook_3557699

Red Quinoa Pilaf with Kale and Corn

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Ingredients

8 servings

1 cupRed quinoa, rinsed in a fine sieve
3 cupPrepared vegetable broth
8 ozKale
2 tbspExtra-virgin olive oil
5 cloveGarlic, minced
4Scallions, thinly sliced
2 cupCorn kernels
2 canRoasted red peppers, cut into strips,
2 tbspLemon juice, or more, to taste
1 tspSweet paprika
1 tspGround cumin
1/2 tspDried rosemary
1Salt and Pepper

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Steps

1

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.
2

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.
3

Meanwhile, heat the oil in a large skillet or stir-fry pan. Add the garlic and sauté over low heat until golden.
4

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.