Quinoa and kale pilaf
Makes 4 Servings
Updated Nov 24, 2014
Chatelaine
Instructions
- Heat a medium saucepan over medium. Add oil, then onion. Cook until soft, about 3 min. Add broth and 1/2 cup water. Bring to a boil. Stir in quinoa, then reduce heat to medium-low. Simmer, covered, until tender, about 20 min. Stir in kale until it wilts, 2 to 3 min. Remove pan from heat. Serve with our Honey-ginger tofu recipe.
Prep Tip:
Slice out and discard the tough centre core from each leaf of kale, then chop the leaves.
Nutrition
Calories 245, Protein 11 g, Carbohydrates 45 g, Fat 5 g, Fibre 6 g, Sodium 258 mg.
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