Persian Kale Kumara And Broad Bean Quinoa Pilaf Food

PERSIAN KALE, KUMARA AND BROAD BEAN QUINOA PILAF

Steps:

• Preheat oven to 200°C Line a baking tray with baking paper. Place the kumara on the lined tray and drizzle with half the oil. Season with salt and pepper. Roast for 20 minutes or until tender.
• Meanwhile, cook the broad beans in a medium saucepan of boiling water for 2 minutes or until heated through. Refresh under cold running water. Drain well. Peel broad beans and set aside.
• Heat remaining oil in a large saucepan over a medium heat. Add onion and cook, stirring, for 5 minutes or until softened. Add the ginger, cumin, coriander, turmeric and paprika; cook, stirring, for 1 minute or until aromatic.
• Add quinoa and stock and bring to the boil. Reduce heat to low, cover and simmer for 15 minutes or until liquid evaporates and quinoa is al dente. Stir through kale until just wilted. Add the kumara, broad beans and pistachios and season with salt and pepper. Divide among serving bowls and sprinkle with coriander. Serve with lemon wedges.

QUINOA AND BEAN PILAF

Steps:

• Heat the olive oil in a large skillet over medium-high heat. Add the bell peppers, scallion whites and celery and cook, stirring, until soft, about 5 minutes. Add the garlic, tomato paste, cayenne and 1/2 teaspoon salt and cook, stirring often, until the tomato paste turns brick red, about 2 minutes. Stir in the quinoa, then add 2 cups water and the beans. Bring to a simmer and cook, stirring often, until most of the water is absorbed and the quinoa is cooked through, about 15 minutes. Add up to 1/4 cup more water if necessary.
• Remove the skillet from the heat and stir in the spinach until just wilted. Stir in 1/2 teaspoon salt and half each of the scallion greens and cheese. Divide among bowls and sprinkle with the remaining scallion greens and cheese. Serve with hot sauce.

ONE POT KALE AND QUINOA PILAF

Steps:

• Bring the water to a boil in a covered pot. Add the quinoa, cover, and lower the heat until it is just enough to maintain a simmer. Let simmer for 10 minutes, then top with the kale and re-cover. Simmer another 5 minutes, then turn off the heat and allow to steam for 5 more minutes.
• While the quinoa is cooking, take a large serving bowl and combine half of the lemon juice (reserving the other half), all of the lemon zest, scallions, walnut oil (you can substitute olive oil if you desire), pine nuts, and goat cheese.
• Check the quinoa and kale when the cooking time has completed--the water should have absorbed, and the quinoa will be tender but firm, and the kale tender and bright green. If the quinoa still has a hard white center, you can steam a bit longer (adding more water if needed). When the quinoa and kale are done, fluff the pilaf, and tip it into the waiting bowl with the remaining ingredients. Toss to combine, seasoning with salt and pepper, and the remaining lemon juice if needed.

ROASTED HARISSA VEGETABLES WITH KALE & GINGER PILAF

Steps:

• Heat oven to 200C/180C fan/gas 6. Put the squash, onion and pepper on a large baking tray or 2 smaller ones. Toss them with the harissa and season. Roast for 30 mins or until golden and tender.
• Meanwhile, make the pilaf. Heat the olive oil in a saucepan over a medium heat and add the onion, garlic, ginger and chilli. Season and cook for 5 mins or until the onion is translucent. Add the kale, rice and stock. Bring to the boil, reduce the heat to low, cover with a lid and cook for 10-12 mins or until tender. Serve with the roasted vegetables and some yogurt.