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Posted: January 10, 2019
Recipe by: Natalia Wrobel Katz
This hearty and flavorful warm quinoa side dish is made with onion, carrots, kale and garnished with fresh parsley. Healthy, plant-based and gluten-free!
Active Time
10 minutes
Total Time
20 minutes
Serves
4

Ingredients:

  • 2 tbsp. oil
  • 1 c. uncooked quinoa
  • 1/2 c. chopped red onion, chopped
  • 2 small carrots, chopped
  • 2 garlic cloves
  • 2 c. vegetable broth
  • 1 bay leave
  • 1 c. kale, chopped
  • 1 tbsp. lemon juice
  • 1/2 tsp. salt or more to taste
  • black pepper
  • handful fresh parsley to garnish, chopped

Directions:

  1. 1. Rinse your quinoa under cold running water until water runs clear. Drain using a mesh strainer.
  2. 2. Heat the oil in a large skillet over medium heat until the oil is hot. Add onion and carrots. Cover with a lid, lower the heat to medium-low and cook about 10 minutes, stirring frequently until soft.
  3. 3. Add the garlic, quinoa, vegetable stock, 1/2 tsp. tsp. salt, pepper and bay leave.
  4. 4. Bring to a boil, cover and reduce heat to a low simmer and cook until quinoa absorbs all of the water and is tender (about 15-20 minutes). Remember to stir occasionally. Stir in chopped kale and remove bay leave.
  5. 5. Remove from the heat, allow to rest a few minutes and then stir in the lemon juice and parsley. Serve as a side dish.

Images:

Simple Quinoa with Vegetables
Simple Quinoa with Vegetables
Simple Quinoa with Vegetables

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Simple Quinoa with Vegetables

  • Prep
    10 minutes
  • Total Time
    20 minutes
  • Serves
    4

Description

"This hearty and flavorful warm quinoa side dish is made with onion, carrots, kale and garnished with fresh parsley. Healthy, plant-based and gluten-free!"

Ingredients

  • 2 tbsp. oil
  • 1 c. uncooked quinoa
  • 1/2 c. chopped red onion, chopped
  • 2 small carrots, chopped
  • 2 garlic cloves
  • 2 c. vegetable broth
  • 1 bay leave
  • 1 c. kale, chopped
  • 1 tbsp. lemon juice
  • 1/2 tsp. salt or more to taste
  • black pepper
  • handful fresh parsley to garnish, chopped

Directions

  1. 1. Rinse your quinoa under cold running water until water runs clear. Drain using a mesh strainer.
  2. 2. Heat the oil in a large skillet over medium heat until the oil is hot. Add onion and carrots. Cover with a lid, lower the heat to medium-low and cook about 10 minutes, stirring frequently until soft.
  3. 3. Add the garlic, quinoa, vegetable stock, 1/2 tsp. tsp. salt, pepper and bay leave.
  4. 4. Bring to a boil, cover and reduce heat to a low simmer and cook until quinoa absorbs all of the water and is tender (about 15-20 minutes). Remember to stir occasionally. Stir in chopped kale and remove bay leave.
  5. 5. Remove from the heat, allow to rest a few minutes and then stir in the lemon juice and parsley. Serve as a side dish.
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