By Chef Linda
Pilaf is nothing more than cooking grains with aromatics like onions, garlic and spices in broth. Try this simple side dish to add color, protein and delicious rustic flavors to your meal. Multi-colored quinoa adds beautiful visual appeal to the dish, especially when it’s speckled with bits of green kale. I used pine nuts because of their delicate taste and texture, but sunflower seeds make tasty substitution if you have nut allergies. This makes a perfect side dish, but add cooked beans or seasoned, baked tempeh or tofu to create a main dish.
Quinoa and Kale Pilaf
Pilaf is nothing more than cooking grains with aromatics like onions, garlic and spices in broth.
Ingredients
- 1 1/2 cup multi-colored quinoa
- 2 tablespoons olive oil
- 1 small onion, finely chopped, about 1/2 cup
- 1 teaspoon salt
- 3 large garlic cloves, minced or grated
- 1/2 teaspoon cumin
- 2 cup vegetable broth
- 1/2 cup dried cranberries, chopped
- 1 cup pine nuts or sunflower seeds, raw or toasted
- Juice and zest of one lemon
- 1/2 bunch of curly kale, about 4 large leaves
Instructions
- In a medium bowl, cover quinoa with cold water and swish around. Empty into a fine mesh strainer. Empty out onto a baking tray lined with paper towels to absorb excess water. Remove tough stems from kale and chop or teat into small pieces. Set aside. Heat oil in a medium pot over medium high heat. Add onions and salt. Cook, stirring often, until onions are just softened, 3 to 5 minutes. Add garlic and cumin. Cook for another minute or two, then add quinoa. Stir to coat quinoa in oil and cook for another 2 to 3 minutes, until garlic and cumin are fragrant and quinoa starts to toast. Stir in broth and bring to a boil then reduce heat to medium low, cover and simmer for 15 minutes. Toss in kale and give a quick stir. Continue to cook until liquid is completely absorbed and quinoa is tender, 5 minutes more. Stir in cranberries, pine nuts, lemon zest and lemon juice. Taste and adjust seasonings, then serve.
