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Alright, don’t linger, let’s task this red quinoa pilaf with kale and corn menu with 13 components which are definitely easy to receive, and we have to process them at the very least through 4 ways. You should invest a while on this, so the resulting food could be perfect.

Ingredients requirements Red Quinoa Pilaf with Kale and Corn:

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

Red Quinoa Pilaf with Kale and Corn step by step:

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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