Another quinoa dish, the family says? Yeah, because it’s easy! This one is cooked up a bit differently though and was inspired by this recipe.
Here it is. Veganized.
Quinoa, kale and corn salad
- 1 heaping tablespoon coconut oil
- 2 cloves garlic, minced
- 1/2 yellow onion, diced
- 1 cup quinoa
- 2 cups vegetable broth
- 1 cup chopped kale
- 1/2 cup frozen peas
- 1/2 cup organic corn
- 6 grape tomatoes, sliced
- 1/4 cup Vegan Parmesan
- salt and pepper (optional)
- In a large sauté pan over moderate heat, saute chopped onion and minced garlic for about 3 minutes.
- Add the quinoa and cook, stirring occasionally, for about 1 minute. Add the vegetable stock and bring to a boil, stirring occasionally. Reduce the heat and simmer for 5 minutes. Add the kale, peas, corn, and tomato and cook until the quinoa is tender and most of the liquid is absorbed 6-8 minutes.
- Mix in vegan parmesan.
- Add salt and pepper.
2 thoughts on “Quinoa, kale, and corn salad”
Oh my, that looks tasty! I will definitely be trying that!!
Thanks! Let me know what you think 🙂