Friday, September 19, 2014
Inquirer Daily News

Tri-Color Quinoa

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.

Tagged as: | Healthy; Side dish; Vegan; Vegetable; Vegetarian

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