Red Quinoa Pilaf with Kale and Corn. This quinoa and kale pilaf makes a great everyday dish, or, with the addition of a cup or two of beans can make it plentiful entree for the winter holiday table. Strip the kale leaves away from the stems. Discard the stems, or slice them very thinly.

Red Quinoa Pilaf with Kale and Corn Discard stems, or slice them very thinly. Cut kale leaves into narrow strips. This dish can be made into a hearty vegetarian entrée by stuffing the prepared pilaf into a hollowed out acorn or butternut squash. #quinoapilaf #quinoarecipes #veganpilaf #redquinoa #easyveganrecipes #foodtoliverecipe This quinoa and spinach pilaf makes a great everyday dish.

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This quinoa and kale pilaf makes a great everyday dish, or, with the addition of a cup or two of beans can make it plentiful entree for the winter holiday table. Strip the kale leaves away from the stems. Discard the stems, or slice them very thinly.

Alright, don't linger, let's approach this red quinoa pilaf with kale and corn formula with 13 elements which are definitely easy to find, and we have to process them at the very least through 4 methods. You should shell out a while on this, so the resulting food could be perfect.

Ingredients requirements for Red Quinoa Pilaf with Kale and Corn:

You need 1 cup Red quinoa, rinsed in a fine sieve.
Require 3 cup of Prepared vegetable broth.
Prepare 8 oz of Kale.
You need 2 tbsp for Extra-virgin olive oil.
Need 5 clove for Garlic, minced.
Provide 4 of Scallions, thinly sliced.
Prepare 2 cup Corn kernels.
Prepare 2 can of Roasted red peppers, cut into strips,.
Require 2 tbsp Lemon juice, or more, to taste.
Require 1 tsp for Sweet paprika.
Require 1 tsp for Ground cumin.
Provide 1/2 tsp - Dried rosemary.
Prepare 1 Salt and Pepper.

Use red quinoa in our Quinoa and kale pilaf, it adds a vibrant colour and flavour to this superfood side-dish. This quinoa pilaf is the kind of dish that will remind you that eating healthy doesn't have to leave you hungry. This quinoa pilaf is gussied up with sautéed onions, carrots, shiitake mushrooms and pecans. The ratio of liquid to quinoa is perfect.

Red Quinoa Pilaf with Kale and Corn making process:

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..

I added chopped up grilled red onions, red peppers. When the quinoa and kale are done, fluff the pilaf, and tip it into the waiting bowl with the remaining ingredients. As the hot quinoa hits the scallions and lemon it should smell lovely. Toss to combine, seasoning with salt and pepper, and the remaining lemon juice if needed. Stir kale, peas, and butter into quinoa mixture and return to a boil.

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