Quinoa and Kale Pilaf
A great warm you up dish for a cold day.
Ingredients
| 1 cup | quinoa, rinsed |
| ¼ cup | amaranth |
| 1 Tbsp | coconut oil |
| 1/2 cup | red onions, diced |
| 6 cloves | garlic |
| 2 ½ cups | water |
| 1/4 tsp | sea salt |
| 2 cups | kale |
| 1/2 cup | celery, raw |
| 1 Tbsp | oregano, fresh |
| 1 tsp | thyme, fresh |
| 1 tsp | black pepper |
| 1/4 cup | pine nuts, raw |
| braggs, to taste |
Directions
- Place rinsed quinoa & amaranth in cast iron pan over medium heat. Cook for 15 minutes, shaking the pan frequently to move the quinoa around. Cook until the quinoa becomes golden brown. Remove from heat.
- Heat oil in a medium saucepan. Add onions and sauté until brown. Add garlic and cook for another 1-2 minutes. Add quinoa and sauté for a minute. Add all remaining ingredients except for celery and pine nuts.
- Bring to a boil, then cover and reduce heat to low. Simmer for 10 minutes. Add the celery, mix well, cover, and continue cooking for 5 minutes. Remove from heat.
- Stir pine nuts into pilaf before serving.
- Braggs can be added to everyone’s servings individually (I really liked it with the Braggs!)
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{ 2 comments… read them below or add one }
Hi Leanne, I stumbled upon your website today and have bookmarked it for future visits. I really appreciate what you share here with readers about health and nutrition. I have just begin a course of study at IIN to learn holistic coaching. I will share your page with my classmates…over 1000 of them! Bonnie
Hi Bonnie, thanks for your kind words
it’s great that you’re studying holistic coaching. You’re going to love it!!