Prep Tip:
Slice out and discard the tough centre core from each leaf of kale, then chop the leaves.
Quinoa and kale pilaf
25
Makes
4 Servings
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.
FILED UNDER: Dinner Healthy Recipes side dishes stovetop Vegetarian winter recipes
