Kale And Quinoa Pilaf
|Vegetable oil||2 Teaspoon|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Thinly sliced carrot||1⁄2 Cup (8 tbs)|
|Chopped red bell pepper||1⁄2 Cup (8 tbs)|
|Garlic||2 Clove (10 gm), minced|
|Curry powder||2 Teaspoon|
|Chili paste with garlic||1 Teaspoon|
|Grated peeled ginger root||1⁄2 Teaspoon (Fresh)|
|Torn kale||6 Cup (96 tbs)|
|Cooked brown rice||2 Cup (32 tbs)|
|Cooked quinoa||1 Cup (16 tbs)|
|Minced fresh cilantro||2 Tablespoon|
|Soy sauce||1 Tablespoon|
|Canned chickpeas||15 Ounce, drained (Garbanzo Beans, 1 Can)|
Heat oil in a large non stick skillet over medium heat until hot.
Add onion, carrot, bell pepper, and garlic; saute 2 minutes.
Add curry, chili paste, and ginger root; saute 1 minute.
Add kale and remaining ingredients; cook 3 minutes or until thoroughly heated, stirring occasionally.