Recipe: Nava Atlas' Red Quinoa Pilaf with Kale and Corn

RED QUINOA PILAF WITH KALE AND CORN

"This nutrition-packed side dish is so hearty that with the addition of some beans, it could be a simple entree for Thanksgiving."


1 1/2 cups red quinoa, rinsed in a fine sieve
3 cups prepared vegetable broth (or 3 cups water with 1 vegetable bouillon cube)
1 bunch kale (about 8 ounces)
2 tablespoons extra-virgin olive oil
4 to 6 cloves garlic, minced
3 to 4 scallions, white and green parts, thinly sliced
2 cups cooked fresh or thawed frozen corn kernels
2 jarred roasted red peppers, cut into strips, or 1/3 cup oil-packed sun-dried tomatoes, cut into strips
2 tablespoons lemon juice, or more, to taste
1 teaspoon sweet paprika
1 teaspoon ground cumin
1/2 teaspoon dried rosemary
Salt and freshly ground pepper to taste

Combine the quinoa with 3 cups broth in a medium saucepan. Bring to a rapid simmer, then cover and 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 saute over low heat until golden.

Add the kale to the skillet, stir together, and cover; raise the heat to medium and cook until wilted, about 2 to 3 minutes.

Add the quinoa and remaining ingredients to the skillet and cook, stirring frequently for 4 to 5 minutes longer.

Transfer to a serving container and serve.

Makes 8 or more servings
Adapted from source: Vegan Holiday Kitchen by Nava Atlas