Simple Way to Prepare Any-night-of-the-week Red Quinoa Pilaf with Kale and Corn

Hey everyone, it's me, Dave, welcome to our recipe site. Today, I'm gonna show you how to make a distinctive dish, Recipe of Ultimate Red Quinoa Pilaf with Kale and Corn. It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

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Many things affect the quality of taste from Red Quinoa Pilaf with Kale and Corn, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Red Quinoa Pilaf with Kale and Corn delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Red Quinoa Pilaf with Kale and Corn is 8 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this particular recipe, we have to prepare a few components. You can have Red Quinoa Pilaf with Kale and Corn using 13 ingredients and 4 steps. Here is how you cook it.

Red Quinoa Pilaf with Kale and Corn

Ingredients and spices that need to be Make ready to make Red Quinoa Pilaf with Kale and Corn:

1. 1 cup Red quinoa, rinsed in a fine sieve
2. 3 cup Prepared vegetable broth
3. 8 oz Kale
4. 2 tbsp Extra-virgin olive oil
5. 5 clove Garlic, minced
6. 4 Scallions, thinly sliced
7. 2 cup Corn kernels
8. 2 can Roasted red peppers, cut into strips,
9. 2 tbsp Lemon juice, or more, to taste
10. 1 tsp Sweet paprika
11. 1 tsp Ground cumin
12. 1/2 tsp Dried rosemary
13. 1 Salt and Pepper

Instructions to make to make Red Quinoa Pilaf with Kale and Corn

1. 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 is absorbed, about 15 to 20 minutes. If the quinoa isn?t quite done, add an additional 1/2 cup broth (or water) and continue to cook until absorbed.
2. 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.
3. Meanwhile, heat the oil in a large skillet or stir-fry pan. Add the garlic and sauté over low heat until golden.
4. Add the kale, stir together, and cover; raise the heat to medium and cook until wilted, about 2 to 3 minutes. Add the remaining ingredients and cook, stirring frequently for 4 to 5 minutes longer. Transfer to a serving bowl or casserole dish and serve at once, or cover until needed.

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