Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, red quinoa pilaf with kale and corn. One of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
Red Quinoa Pilaf with Kale and Corn is one of the most well liked of recent trending foods on earth. It is easy, it is quick, it tastes yummy. It’s enjoyed by millions every day. They are fine and they look fantastic. Red Quinoa Pilaf with Kale and Corn is something which I have loved my whole life.
This quinoa and kale pilaf makes a great everyday dish, or, with the addition of a cup or two of beans can make it plentiful entree for the winter holiday table. Strip the kale leaves away from the stems. Discard the stems, or slice them very thinly.
To get started with this recipe, we have to first prepare a few ingredients. You can cook red quinoa pilaf with kale and corn using 13 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Red Quinoa Pilaf with Kale and Corn:
- Take 1 cup Red quinoa, rinsed in a fine sieve
- Get 3 cup Prepared vegetable broth
- Take 8 oz Kale
- Get 2 tbsp Extra-virgin olive oil
- Get 5 clove Garlic, minced
- Prepare 4 Scallions, thinly sliced
- Get 2 cup Corn kernels
- Prepare 2 can Roasted red peppers, cut into strips,
- Prepare 2 tbsp Lemon juice, or more, to taste
- Get 1 tsp Sweet paprika
- Make ready 1 tsp Ground cumin
- Get 1/2 tsp Dried rosemary
- Prepare 1 Salt and Pepper
This quinoa pilaf is the kind of dish that will remind you that eating healthy doesn't have to leave you hungry. This quinoa pilaf is gussied up with sautéed onions, carrots, shiitake mushrooms and pecans. The ratio of liquid to quinoa is perfect. I added chopped up grilled red onions, red peppers. #quinoapilaf #quinoarecipes #veganpilaf #redquinoa #easyveganrecipes #foodtoliverecipe This quinoa and spinach pilaf makes a great everyday dish.
Steps to make Red Quinoa Pilaf with Kale and Corn:
- Combine the quinoa with 3 cups broth in a medium saucepan. Bring to a rapid simmer, then cover and continue to simmer gently until the broth is absorbed, about 15 to 20 minutes. If the quinoa isn?t quite done, add an additional 1/2 cup broth (or water) and continue to cook until absorbed.
- Strip the kale leaves away from the stems. Discard the stems, or slice them very thinly. Cut the kale leaves into narrow strips. Rinse well and set aside.
- Meanwhile, heat the oil in a large skillet or stir-fry pan. Add the garlic and sauté over low heat until golden.
- Add the kale, stir together, and cover; raise the heat to medium and cook until wilted, about 2 to 3 minutes. Add the remaining ingredients and cook, stirring frequently for 4 to 5 minutes longer. Transfer to a serving bowl or casserole dish and serve at once, or cover until needed.
Stir kale, peas, and butter into quinoa mixture and return to a boil. Cover stockpot, reduce heat to medium, and cook until kale and peas are tender I added the water and broth along with the lentils and followed the recipe from there until we got to the kale and peas. Try this Kale and Quinoa Pilaf, a fresh and healthy side dish you can make in a snap. My friend made this for me a few weeks ago. I usually find quinoa unpalatable due to its somewhat bitter taste, but the creaminess of the goat cheese really masks it well.
So that is going to wrap it up with this special food red quinoa pilaf with kale and corn recipe. Thank you very much for your time. I’m confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
