- 1 small carrot, diced
- 1/2 C. black dino kale, chopped
- 1/2 small yellow onion, diced
- 1 clove garlic, finely chopped
- 1 tsp. olive oil
- 1/2 C dry quinoa
- 2 C. chicken or vegetable broth
- 1 tsp. dried basil or thyme
- 2 tbsp. sliced almonds
Place quinoa in a fine-mesh strainer and rinse under running water until the water runs clear. Add quinoa, broth and seasoning to a saucepan and bring to a boil. Reduce the heat to low, cover and simmer until water is absorbed (approx. 20 minutes.) In a large skillet, saute the carrot, kale, onion and garlic in the oil just until soft (add kale last). Add vegetable to quinoa and top with almonds. Hint: Any grain can be cooked in broth to add additional flavor. Try this pilaf with organic basmati brown rice!
