Red Quinoa Pilaf with Kale and Corn

I only made a half batch which was a big mistake at the Smith house.  We both ended up loving this so much that I now have to make another batch – pronto!   I didn’t have regular corn so I used a Jarred Corn Salsa from Trader Joe’s that we love.  It gave the salad a slightly sweet and spicy taste. I think I’d make it that way again.

Red Quinoa Pilaf with Kale and Corn

Vegan Holiday Kitchen cookbook by Nava Atlas

1 & 1/2  cups red quinoa, rinsed in a fine sieve

3            cups prepared vegetable broth or 3 cups water with 1 veggie bouillon cube

1            bunch kale (about 8 ounces)

2            tablespoons extra-virgin olive oil

4-6         cloves garlic, minced

3-4         scallions (I used 1/2 sweet onion minced)

2            cups corn kernels  (I used Trader Joe’s Jarred Corn Salsa – loved it)

2            jarred roasted rep peppers, cut into strips

2            tablespoons lemon juice, or more to taste

1            teaspoon sweet paprika

1            teaspoon ground cumin

1/2         teaspoon dried rosemary

              salt and pepper

              hand full of pistachio seeds (optional)

Combine the quinoa with 3 cups broth in a medium saucepan.  Bring to a rapid simmer; then cover and continue to simmer gently until the broth s absorbed, about 15-20 minutes.  If the quinoa isn’t quite done, add an additional 1/2 cup broth or water and continue to cook until absorbed.

Strip the kale leaves away from the stems. Discard the stems, or slice them very thinly. Cut the kale leaves into narrow strips. Rinse well and set aside.

Meanwhile, heat the oil in a large skillet or stir-fry pan. Add the garlic and sauté over low heat until golden (and onion if you are using regular onion and not green onion).

Add the kale, stir together and cover; raise the het to medium and cook until wilted, about 2-3 minutes.   Add the remaining ingredients and cook, stirring frequently for 4-5 minutes longer.  Transfer to a serving bowl or casserole dish ands serve at once, or cover until needed.