Name: Quinoa and Kale Pilaf
Cook time: 25 min
Total time: 25 min
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

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

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.