Quinoa pilaf with kale, carrots, and pine nuts (adapted from Gluten-Free Bay)
1 cup quinoa, rinsed well
1 Tbsp olive oil
1 small onion, chopped
4 garlic cloves, minced
2 1/2 cups veggie stock
1 bunch kale, stems discarded and leaves chopped
1 large or 2 small carrots, grated
1 Tbsp tomato paste
1/2 tsp dried thyme
salt and pepper to taste
1/4 cup pine nuts
Heat a large skillet over medium heat and toast quinoa for 10-15 min, stirring frequently. While quinoa is toasting, heat oil in a medium saucepan over medium heat. Saute onions in the saucepan until they're tender, and then add garlic and cook for another minute. Stir toasted quinoa into onions and then add remaining ingredients except for pine nuts. Bring to a boil, cover, reduce heat to low, and simmer for 20 min. If water remains in the pot, remove cover and cook on high for a few minutes, until water evaporates. While quinoa is cooking, toast the pine nuts in the skillet over medium heat, shaking frequently, for 5 min or until they are light brown and fragrant. Stir nuts into quinoa. Serves 5.
This is one of the best quinoa dishes I've had in a while. There's a lot of flavor going on, and I liked the kale and quinoa together. It was extremely filling, tasty, and a much needed change from eating kale alone.