Reprinted with permission from Vegan Holiday Kitchen © 2011 by Nava Atlas, Sterling Publishing Co., Inc. Photographs by Susan Voisin.
- 1 1/2 c red quinoa, rinsed in a fine sieve
- 3 c low-sodium vegetable broth or 3 c water with 1 vegetable bouillon cube
- 1 bunch kale (about 8 oz)
- 2 Tbsp extra-virgin olive oil
- 4 to 6 cloves garlic, minced
- 3 to 4 scallions, white and green parts, thinly sliced
- 2 c cooked fresh or thawed frozen corn kernels
- 2 jarred roasted red peppers, cut into strips, or 1/3 c oil-packed sun-dried tomatoes, cut into strips
- 2 Tbsp lemon juice, or more, to taste
- 1 tsp sweet paprika
- 1 tsp ground cumin
- 1/2 tsp dried rosemary
- Salt and freshly ground pepper to taste
This dish can be made into a hearty vegetarian entrée by stuffing the prepared pilaf into a hollowed out acorn or butternut squash. Here's how:
- Bake the squash at 400° until tender when pierced with a knife.
- Add prepared stuffing for last 10 minutes of baking.
- Strip kale leaves away from their stems. Discard stems, or slice them very thinly. Cut kale leaves into narrow strips. Rinse well and set aside.
- Meanwhile, heat oil in a large skillet or stir-fry pan. Add garlic and saute over low heat until golden.
- Add kale, stir together, and cover; raise heat to medium and cook until wilted, about 2 to 3 minutes. Add 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.