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side dishes

Curried Quinoa Pilaf
2 tablespoon extra virgin olive oil
1 large Spanish onion, diced
2 red or yellow bell peppers, diced
5 garlic cloves, thinly sliced
1 Tbsp. minced fresh ginger root
1 Tbsp. curry powder
1 small bunch kale, stalks discarded, thinly sliced (about 4 to 6 cups)
1 bunch asparagus, woody ends discarded, stalks cut into 2-inch lengths (about 3 cups)
1 (14.5-oz.) can diced tomatoes, including the juice
2 cups quinoa, rinsed with cold water
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
4 cups water
1/2 cup chopped fresh cilantro leaves (optional)
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Curried Quinoa Pilaf

Curried Quinoa Pilaf

Curried Quinoa Pilaf
  • Servings:Serves 6
  • Prep Time:20 minutes
  • Cook Time:25 minutes
1. Place a large, heavy bottomed saucepan or soup pot over medium-high heat. When hot, add oil. Add onion, peppers, garlic, ginger root, and curry powder and cook until onion is soft and golden brown, about 10 minutes.
2. Add kale and cook until just wilted, about 3 minutes. Add asparagus, tomatoes, quinoa, salt, pepper, and water and bring just to a boil. Reduce heat to low, cover and cook until quinoa is tender, about 15 minutes. Serve immediately.
3. To serve, spoon into individual bowls and garnish with cilantro, if using.
Source: Hannaford fresh Magazine, May - June 2007