Quinoa is quickly becoming a dinner-table staple everywhere–and there’s a good reason why. This naturally gluten-free ancient grain is loaded with protein and fiber, and it makes a nutritious (and delicious!) alternative to plain-old rice. From salad topping to stuffed-pepper filling to anything-but-boring breakfast porridge, quinoa can be prepared endless ways, making it a favorite among creative foodies. In this colorful and texture-rich side dish, it’s simmered in vegetable broth before being tossed with sun-dried tomatoes and kale. Second helpings will be hard to resist. In fact, you might just want to plan it as your main course!
Quinoa Pilaf With Sun-Dried Tomatoes & Kale
Ingredients
2 tsp. fresh lemon juice
3-4 Tbsp. parsley, chopped
1 cup Lacinato kale, chopped
1 cup filtered water
1 cup vegetable broth
1 cup quinoa
1/4 cup sun-dried tomatoes, packed in oil
1 Tbsp. oil from sun-dried tomatoes
Sea salt, to taste
Black pepper, to taste
Directions
- In medium-sized pot, bring water and broth to a boil. Add quinoa, return to boil and simmer, covered, for 15 minutes.
- When quinoa is almost done cooking, add kale. Cover pot and let kale soften.
- Remove pot from the heat and fluff quinoa with a fork.
- Stir in parsley, sun-dried tomatoes, oil, and lemon juice. Season with salt and pepper.
- Let sit for about 5 minutes before serving.