Red Quinoa Pilaf with Kale and Corn

• 1 cup Red quinoa, rinsed in a fine sieve
• 3 cup Prepared vegetable broth
• 8 oz Kale
• 2 tbsp Extra-virgin olive oil
• 5 clove Garlic, minced
• 4 Scallions, thinly sliced
• 2 cup Corn kernels
• 2 can Roasted red peppers, cut into strips,
• 2 tbsp Lemon juice, or more, to taste
• 1 tsp Sweet paprika
• 1 tsp Ground cumin
• 1/2 tsp Dried rosemary
• 1 Salt and Pepper

1. Combine the quinoa with 3 cups broth in a medium saucepan.
2. Bring to a rapid simmer, then cover and continue to simmer gently until the broth is absorbed, about 15 to 20 minutes.
3. If the quinoa isn?t quite done, add an additional 1/2 cup broth (or water) and continue to cook until absorbed.
4. Strip the kale leaves away from the stems.
5. Discard the stems, or slice them very thinly.
6. Cut the kale leaves into narrow strips.
7. Rinse well and set aside.
8. Meanwhile, heat the oil in a large skillet or stir-fry pan.
9. Add the garlic and saute over low heat until golden.
10. Add the kale, stir together, and cover; raise the heat to medium and cook until wilted, about 2 to 3 minutes.
11. Add the remaining ingredients and cook, stirring frequently for 4 to 5 minutes longer.
12. Transfer to a serving bowl or casserole dish and serve at once, or cover until needed.

red quinoa, vegetable broth, extravirgin olive oil, clove garlic, scallions, corn kernels, red peppers, lemon juice, sweet paprika, ground cumin, rosemary, salt

Taken from cookpad.com/us/recipes/366508-red-quinoa-pilaf-with-kale-and-corn (may not work)