Quinoa and kale pilaf

25

Makes

4 Servings

Quinoa and kale pilaf

Angus Fergusson

Ingredients

  • 1 tsp canola oil
  • 1/2 onion , finely chopped
  • 1 cup vegetable broth
  • 1 cup red quinoa , drained and rinsed
  • 1 bunch kale , chopped, about 8 cups

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.

Nutrition (per serving)

  • Calories
  • 245,
  • Protein
  • 11 g,
  • Carbohydrates
  • 45 g,
  • Fat
  • 5 g,
  • Fibre
  • 6 g,
  • Sodium
  • 258 mg.

Prep Tip:

Slice out and discard the tough centre core from each leaf of kale, then chop the leaves.

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