Hello everybody, it’s John, welcome to our recipe page. Today, I will show you a way to prepare a special dish, red quinoa pilaf with kale and corn. One of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Red Quinoa Pilaf with Kale and Corn is one of the most popular of current trending meals in the world. It’s easy, it is quick, it tastes delicious. It’s enjoyed by millions daily. They are fine and they look wonderful. Red Quinoa Pilaf with Kale and Corn is something that I have loved my entire life.

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.

To get started with this particular recipe, we must first prepare a few ingredients. You can have red quinoa pilaf with kale and corn using 13 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Red Quinoa Pilaf with Kale and Corn:

1. Get 1 cup Red quinoa, rinsed in a fine sieve
2. Take 3 cup Prepared vegetable broth
3. Make ready 8 oz Kale
4. Prepare 2 tbsp Extra-virgin olive oil
5. Take 5 clove Garlic, minced
6. Make ready 4 Scallions, thinly sliced
7. Prepare 2 cup Corn kernels
8. Take 2 can Roasted red peppers, cut into strips,
9. Prepare 2 tbsp Lemon juice, or more, to taste
10. Take 1 tsp Sweet paprika
11. Get 1 tsp Ground cumin
12. Make ready 1/2 tsp Dried rosemary
13. 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.

Instructions to make Red Quinoa Pilaf with Kale and Corn:

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.

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. #quinoapilaf #quinoarecipes #veganpilaf #redquinoa #easyveganrecipes #foodtoliverecipe This quinoa and spinach pilaf makes a great everyday dish. Stir kale, peas, and butter into quinoa mixture and return to a boil.

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