Quinoa and kale pilaf
29
- Makes4 Servings
Angus Fergusson
Ingredients
1 tsp canola oil
1/2 onion, finely chopped
1 cup vegetable broth
1 cup red quinoa, drained and rinsed
1 bunch kale, chopped, about 8 cups
Instructions
Heat a medium saucepan over medium. Add oil, then onion. Cook until soft, about 3 min. Add broth and 1/2 cup water. Bring to a boil. Stir in quinoa, then reduce heat to medium-low. Simmer, covered, until tender, about 20 min. Stir in kale until it wilts, 2 to 3 min. Remove pan from heat. Serve with our Honey-ginger tofu recipe.
Nutrition (per serving)
Calories 245, Protein 11g, Carbohydrates 45g, Fat 5g, Fibre 6g, Sodium 258mg.
Prep Tip:
Slice out and discard the tough centre core from each leaf of kale, then chop the leaves.
Subscribe to Chatelaine!
Want to streamline your life? In our Spring 2025 issue, we’ll show you how—whether it’s paring down your wardrobe, decluttering your messiest spaces or spending way less time cooking thanks to an easy, mostly make-ahead meal plan for busy weeknights. Plus, our first annual Pantry Awards.