Quinoa and Kale Pilaf

This pilaf is loaded with fiber, protein, calcium and other nutrients. It's also low on the hypoglycemic index which means it won't spike your blood sugar level. Quinoa pilaf is always delicious with different types of vegetables. 

I am a cooked kale lover. I use mature kale in different Indian recipes and they turn out very delicious. I prefer baby kale for Quinoa and Kale Pilaf. It cooks faster. It's very easy to make with minimal ingredients. Toss with some toasted pumpkin seeds. This is vegan, gluten free and it makes a great side with any non veg protein. 

Ingredients~
1/2 cup quinoa
1 cup water
5-8 oz. baby kale,chopped
2 tbsp oil
1/4 tsp salt
1/4 cup minced shallots
1/4 tsp minced garlic
2 tbsp toasted pumpkin seeds
1/4 tsp vegan bruschtta seasoning or Italian seasoning
serves 2-3

Method~
Rinse quinoa until water gets clear. Drain the water through a mesh strainer. Bring water to a boil in a medium saucepan. Add drained quinoa and 1/8 tsp salt. Bring to a rolling boil. Reduce heat to low,cover and simmer 15 to 20 minutes or until tender and liquid has been completely evaporated. Keep it covered for 10 more minutes then gently fluff of with a fork.

Heat oil in pan over medium low heat. Add in minced shallots and garlic to stir fry quickly. Do not burn it. Add in chopped kale and keep sauteing for 4-5 minutes. Once kale leaves are just soft enough add salt and seasonings. Then add in cooked quinoa and toss to combine. Top with toasted pumpkin seeds. Serve this as is or as a side dish. 

Happy Cooking!