Orange Pecan Quinoa Pilaf with Kale Ribbons
Orange Pecan Quinoa Pilaf with Kale Ribbons serves: 4-6 servings
Prep Time: 15 minutes | Cook Time: 20 minutes | Rest Time: 5 minutes | Total Time: 40 minutes
Ingredients:
- 2 Tbsp olive oil
- 1/2 onion, chopped
- 2 garlic cloves, minced
- 1 1/2 cups (255 g) dry quinoa, rinsed and drained
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp ground nutmeg
- 3 cups (720 ml) water
- 4 cups (64 g) thinly sliced kale (preferably lacinato variety)
- 1 cup (109 g) raw pecans
- 1 1/2 tsp orange zest
Instructions:
- Read through recipe and put all ingredients in your work area before starting your prep.
- Preheat oven to 350°F (180°C).
- In a large straight-sided sauté pan, heat oil over medium-high heat. Add onion and garlic and cook, stirring frequently, about 2–3 min, or until onion is translucent and garlic is fragrant. Add quinoa, salt, black pepper and nutmeg and cook an additional 3 min, stirring often. Add water and raise heat to bring to a boil; immediately reduce heat to low and simmer, covered, for 15 min, or until quinoa is tender and cooked through. Remove from heat and stir in kale. Let sit, covered, for an additional 5 min, or until kale is completely wilted.
- While quinoa is cooking, spread pecans evenly on a baking sheet and place in preheated oven for 8–9 min, stirring once halfway through, or until golden and fragrant. Let cool slightly, then roughly chop.
- Add pecans and orange zest to quinoa and gently stir until all ingredients are combined. Serve warm or at room temperature.
Notes:
Storage tip: Pilaf keeps in an airtight container in the refrigerator for 5 days, or the freezer for up to 3 months.
Reheating tip: Pilaf can be reheated in a pan over medium-low heat with 1–2 tsp of water until heated through.
Make it nut-free: Substitute raw, shelled pumpkin seeds for pecans (they will need to bake for 5–6 min, instead of 8–9 min, and can be used whole instead of chopped).
Nutrition Information Per Serving:
480 calories, 28.6 g total fat, 3 g saturated fat, 8.2 g polyunsaturated fat, 16.1 g monounsaturated fat, 0 mg cholesterol, 603 mg sodium, 534 mg potassium, 47.5 g total carbohydrates, 7.6 g fiber, 5.8 g sugar, 11.9 g protein, 7% calcium, 21% iron
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