Onepotkaleandquinoapilaf Recipes

ONE POT KALE AND QUINOA PILAF

One Pot Kale and Quinoa Pilaf image

This recipe came from food52.com, from member "deensiebat." This was my first time using lacinato kale, which I find I like better than standard kale (although the standard kale or chard can also be used). I was thrilled to find such a delicious dish made of complete-protein quinoa and antioxidant-rich kale. AND it's easy to make all in just one pot!

Provided by LorrieK

Categories Vegetable

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

2 cups salted water
1 cup quinoa, rinsed and drained
1 bunch lacinato kale, washed and chopped into 1-inch lengths
1 meyer lemon, zested and juiced
2 scallions, minced
1 tablespoon toasted walnut oil
3 tablespoons toasted pine nuts
1/4 cup crumbled goat cheese (feta is also good)
salt & pepper

Steps:

Bring the water to a boil in a covered pot. Add the quinoa, cover, and lower the heat until it is just enough to maintain a simmer. Let simmer for 10 minutes, then top with the kale and re-cover. Simmer another 5 minutes, then turn off the heat and allow to steam for 5 more minutes.
While the quinoa is cooking, take a large serving bowl and combine half of the lemon juice (reserving the other half), all of the lemon zest, scallions, walnut oil (you can substitute olive oil if you desire), pine nuts, and goat cheese.
Check the quinoa and kale when the cooking time has completed--the water should have absorbed, and the quinoa will be tender but firm, and the kale tender and bright green. If the quinoa still has a hard white center, you can steam a bit longer (adding more water if needed). When the quinoa and kale are done, fluff the pilaf, and tip it into the waiting bowl with the remaining ingredients. Toss to combine, seasoning with salt and pepper, and the remaining lemon juice if needed.

QUINOA PILAF

Quinoa Pilaf image

Provided by Tyler Florence

Categories side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 13

Ingredients

2 cups vegetable broth
1 cup quinoa, rinsed well
1 bay leaf
1/2 teaspoon turmeric
1 teaspoon salt and pepper
1 tablespoon olive oil
1 teaspoon preserved lemon rind, finely diced
1 tomato, finely chopped
1 (15-ounce) can artichoke hearts in water, drained and quartered
1/2 red onion, diced
1/2 cup black olives, pitted
1/4 cup currants
Fresh mint leaves, for garnish

Steps:

In a small saucepan, combine broth, quinoa, bay leaf, turmeric, salt, pepper and olive oil in a saucepan. Stir in preserved lemon and cover. Simmer until water is absorbed, about 15 to 20 minutes. Turn off heat. Add tomato, artichokes, onion, olives and currants, mix well to combine. Top with mint and serve.

QUINOA PILAF

Quinoa Pilaf image

Provided by Kelsey Nixon

Categories side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 7

Ingredients

2 tablespoons fat (recommended: butter, olive oil, or vegetable oil)
1/2 onion or 1 shallot, diced
1 cup quinoa
2 cups liquid (recommended: water, broth, stock, etc.)
Fresh herbs, spices, or seasonings
Salt and freshly ground black pepper, to taste
Quinoa Pilaf Variations, recipes follow

Steps:

Heat the fat in a heavy-bottomed saucepan over medium-high heat. Saute the onion until translucent and fragrant. Add the quinoa and stir to coat. Add the liquid and bring to a simmer for about 20 minutes, until the liquid is absorbed and the quinoa is tender. Combine with the herbs, spices, or seasonings and season with salt, and pepper, to taste.
Quinoa Pilaf Variations:
Coconut-Lime Quinoa: Cook the quinoa in 1 cup coconut milk and 1 cup chicken broth. Season the quinoa with fresh lime zest and lime juice.
Mediterranean Quinoa: When the quinoa has finished cooking, add chopped fresh parsley, diced tomatoes, kalamata olives, fresh lemon juice and zest. Top with feta cheese.
Lemon-Thyme Quinoa: Cook the quinoa in 1/4 cup lemon juice and 1 3/4 cups chicken broth. Season the quinoa with chopped fresh thyme leaves.

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