Kale and Quinoa Pilaf

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.

Yield: 6 servings (serving size: 1 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 256
  • Calories from fat: 15%
  • Fat: 4.2g
  • Saturated fat: 0.6g
  • Monounsaturated fat: 1.1g
  • Polyunsaturated fat: 1.8g
  • Protein: 9g
  • Carbohydrate: 48g
  • Fiber: 8.2g
  • Cholesterol: 0.0mg
  • Iron: 4mg
  • Sodium: 422mg
  • Calcium: 137mg

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

  1. 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.
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