Persian Kale Kumara And Broad Bean Quinoa Pilaf Recipes

QUINOA AND BEAN PILAF

Quinoa and Bean Pilaf image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 14

Ingredients

2 tablespoons extra-virgin olive oil
2 bell peppers (1 red, 1 green), cut into 1/2-inch pieces
3 scallions, sliced (white and green parts separated)
3 scallions, sliced (white and green parts separated)
2 stalks celery, diced
2 cloves garlic, finely chopped
2 tablespoons tomato paste
Pinch of cayenne pepper
Kosher salt
1 cup quinoa
2 15-ounce cans black and/or kidney beans, drained and rinsed
4 cups baby spinach (about 3 ounces)
1/2 cup shredded cheddar or pepper jack cheese
Hot sauce, for serving (optional)

Steps:

Heat the olive oil in a large skillet over medium-high heat. Add the bell peppers, scallion whites and celery and cook, stirring, until soft, about 5 minutes. Add the garlic, tomato paste, cayenne and 1/2 teaspoon salt and cook, stirring often, until the tomato paste turns brick red, about 2 minutes. Stir in the quinoa, then add 2 cups water and the beans. Bring to a simmer and cook, stirring often, until most of the water is absorbed and the quinoa is cooked through, about 15 minutes. Add up to 1/4 cup more water if necessary.
Remove the skillet from the heat and stir in the spinach until just wilted. Stir in 1/2 teaspoon salt and half each of the scallion greens and cheese. Divide among bowls and sprinkle with the remaining scallion greens and cheese. Serve with hot sauce.

Nutrition Facts : Calories 394, Fat 15 grams, SaturatedFat 4 grams, Cholesterol 15 milligrams, Sodium 724 milligrams, Carbohydrate 53 grams, Fiber 9 grams, Protein 16 grams

ONE POT KALE AND QUINOA PILAF

One Pot Kale and Quinoa Pilaf image

This recipe came from food52.com, from member "deensiebat." This was my first time using lacinato kale, which I find I like better than standard kale (although the standard kale or chard can also be used). I was thrilled to find such a delicious dish made of complete-protein quinoa and antioxidant-rich kale. AND it's easy to make all in just one pot!

Provided by LorrieK

Categories Vegetable

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

2 cups salted water
1 cup quinoa, rinsed and drained
1 bunch lacinato kale, washed and chopped into 1-inch lengths
1 meyer lemon, zested and juiced
2 scallions, minced
1 tablespoon toasted walnut oil
3 tablespoons toasted pine nuts
1/4 cup crumbled goat cheese (feta is also good)
salt & pepper

Steps:

Bring the water to a boil in a covered pot. Add the quinoa, cover, and lower the heat until it is just enough to maintain a simmer. Let simmer for 10 minutes, then top with the kale and re-cover. Simmer another 5 minutes, then turn off the heat and allow to steam for 5 more minutes.
While the quinoa is cooking, take a large serving bowl and combine half of the lemon juice (reserving the other half), all of the lemon zest, scallions, walnut oil (you can substitute olive oil if you desire), pine nuts, and goat cheese.
Check the quinoa and kale when the cooking time has completed--the water should have absorbed, and the quinoa will be tender but firm, and the kale tender and bright green. If the quinoa still has a hard white center, you can steam a bit longer (adding more water if needed). When the quinoa and kale are done, fluff the pilaf, and tip it into the waiting bowl with the remaining ingredients. Toss to combine, seasoning with salt and pepper, and the remaining lemon juice if needed.

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