Quinoa and kale pilaf


  • Makes4 Servings
Quinoa and kale pilaf

Angus Fergusson

Chatelaine Triple Tested


  • 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


  • 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.