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Chef Linda
Linda Soper-Kolton, Chef, came to the Sanctuary as a guest chef to share her love of compassionate cooking in our then-fledgling culinary program. Lured by the magic of the Sanctuary, her love of animals and the urgency of our mission, Linda stayed on to lead and grow the culinary program, inspiring and educating with love, patience, and delicious food.
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Quinoa and Kale Pilaf

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.

Ingredients

 1 ½ cups 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
 ½ teaspoon cumin
 2 cups vegetable broth
 ½ cup dried cranberries, chopped
 1 cup pine nuts or sunflower seeds, raw or toasted
 Juice and zest of one lemon
 ½ bunch of curly kale, about 4 large leaves

Directions

1

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.

Notes

Quinoa and Kale Pilaf
IngredientsDirections

Quinoa and Kale Pilaf

DifficultyEasyCook Time25 mins
YIELDS
4 to 6 servings

INGREDIENTS

 1 ½ cups 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
 ½ teaspoon cumin
 2 cups vegetable broth
 ½ cup dried cranberries, chopped
 1 cup pine nuts or sunflower seeds, raw or toasted
 Juice and zest of one lemon
 ½ bunch of curly kale, about 4 large leaves

DIRECTIONS

1

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.

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