Here's a quick, simple quinoa recipe from Dynise Balcavage's Urban Vegan. Her Celebrate Vegan cookbook comes out in October. About this recipe she says: "Although quinoa is Peruvian, this tri-color quinoa reminds me of a Mexican or Italian flag. The bits of kale and carrot add texture, flavor and color." You can find more info and recipes at her site urbanvegan.net.6 serving(s)
1 cup uncooked quinoa
1 cup curly kale, chopped into small pieces
1 large carrot, finely diced
2 garlic cloves, minced
2 cups vegetable broth
Fresh-ground black pepper
Pour veggie broth into a medium saucepan. Add kale, garlic and carrots, and bring to a boil, covered. When it's boiling, add the quinoa. Stir gently then turn heat to “low” and simmer, covered, about 25 minutes or until all the liquid is absorbed and veggies are soft.