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Kale+quinoa
Nb persons: 5
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Quinoa pilaf with kale, carrots, and pine nuts (adapted from Gluten-Free Bay) (Printable version) | |
1 cup | quinoa, rinsed well |
1 Tbsp | olive oil |
1 small | onion, chopped |
4 | garlic cloves, minced |
2 1/2 cups | veggie stock |
1 bunch | kale, stems discarded and leaves chopped |
1 large or 2 small | carrots, grated |
1 Tbsp | tomato paste |
1/2 tsp | dried thyme |
salt | |
pepper to taste | |
1/4 cup | pine nuts |
Heat a large skillet over medium heat and toast quinoa for 10-15 min, stirring frequently. While quinoa is toasting, heat oil in a medium saucepan over medium heat. Saute onions in the saucepan until they're tender, and then add garlic and cook for another minute. Stir toasted quinoa into onions and then add remaining ingredients except for pine nuts. Bring to a boil, cover, reduce heat to low, and simmer for 20 min. If water remains in the pot, remove cover and cook on high for a few minutes, until water evaporates. While quinoa is cooking, toast the pine nuts in the skillet over medium heat, shaking frequently, for 5 min or until they are light brown and fragrant. Stir nuts into quinoa. Serves 5.
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