Kale And Quinoa Pilaf
From otterpond 14 years agoIngredients
- * 1 tbsp olive oil shopping list
- * 1/2 cup onions, Diced shopping list
- * 6 clove Garlic clove shopping list
- * 1 cup quinoa, Dry shopping list
- * 2 cup chicken broth shopping list
- * 1/4 tsp sea salt shopping list
- * 1/2 cup Shredded carrots shopping list
- * 2 cup kale shopping list
- * 1 tbsp tomato paste shopping list
- * 1/2 cup celery, Raw shopping list
- * 1/4 cup cilantro, Fresh shopping list
- * 1 tsp thyme, Fresh shopping list
- * 1 tsp black pepper shopping list
- * 1/4 cup pine nuts shopping list
How to make it
- If you purchased quinoa in bulk, rinse it thoroughly in a fine strainer to remove its bitter coating. If you purchased Ancient Grains, Trader Joe's, or any other boxed brand, no rinsing is necessary.
- Place quinoa in a heavy, large skillet over medium heat. Cook for about 15 minutes, shaking the pan frequently to move the quinoa around. Cook until the quinoa becomes golden brown. Remove from heat.
- Heat oil in the bottom of a medium saucepan. Add onions and sautee until just beginning to brown. Add garlic and cook for another 1-2 minutes. Add quinoa and sautee for a minute. Add all remaining ingredients except for celery and pine nuts.
- Bring to a boil, then cover and reduce heat to low. Simmer for 10 minutes. Add the celery and mix well, then cover and continue cooking for 5 minutes or until done. When quinoa is done, it should be tender and the spiral-like germ will have separated from the rest of the grain.
- In the dry skillet used for toasting the quinoa, now lightly toast pine nuts over medium-low heat. Pine nuts burn quickly so stir them frequently and remove them from the pan the moment they appear golden brown. Stir into pilaf before serving.
- Yields 6 cups
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