Kale and Quinoa Pilaf

recipe
Try this Kale and Quinoa Pilaf, a fresh and healthy side dish you can make in a snap. You can substitute 1 teaspoon of crushed red pepper flakes for the chili paste.
4

Worthy of a special occasion

Yield:

6 servings (serving size: 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 256
Caloriesfromfat 15 %
Fat 4.2 g
Satfat 0.6 g
Monofat 1.1 g
Polyfat 1.8 g
Protein 9 g
Carbohydrate 48 g
Fiber 8.2 g
Cholesterol 0.0 mg
Iron 4 mg
Sodium 422 mg
Calcium 137 mg

Ingredients

2 teaspoons vegetable oil
1/2 cup chopped onion
1/2 cup thinly sliced carrot
1/2 cup chopped red bell pepper
2 garlic cloves, minced
2 teaspoons curry powder
1 teaspoon chili paste with garlic
1/2 teaspoon grated peeled fresh ginger
6 cups torn kale
2 cups cooked brown rice
1 cup cooked quinoa
2 tablespoons minced fresh cilantro
1 tablespoon soy sauce
1 (15-ounce) can chickpeas (garbanzo beans), drained

Preparation

Heat oil in a large nonstick skillet over medium heat. Add onion, carrot, bell pepper, and garlic; sauté 2 minutes. Add curry, chili paste, and ginger; sauté 1 minute. Add remaining ingredients; cook 3 minutes or until thoroughly heated, stirring occasionally. Serve at room temperature.

Note:

June 1996
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