Quinoa and kale pilaf
29
- Makes4 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 11g, Carbohydrates 45g, Fat 5g, Fibre 6g, Sodium 258mg.
Prep Tip:
Slice out and discard the tough centre core from each leaf of kale, then chop the leaves.