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.
St. Joseph Communications uses cookies for personalization, to customize its online advertisements, and for other purposes. Learn more or change your cookie preferences. By continuing to use our service, you agree to our use of cookies.
We use cookies (why?) You can change cookie preferences. Continued site use signifies consent.