Quinoa and Kale Pilaf with Caramalized Balsamic Onions and Peppers

Is there anything more versatile than quinoa? It’s healthy, filling, relatively affordable, and super-easy to make. In comparison to it’s grain counterparts such as wheat, quinoa is a richer source of protein, healthy fats, and a number of nutrients, most notably manganese and calcium. Best of all, it’s tasty with a wonderful nutty texture that makes it a great base for all sorts of recipes. This makes quinoa a great staple for any diet, especially those following a gluten-free or grain-free lifestyle.

I am always looking for new creative ways to incorporate produce for vegetarian meals as part of my commitment to Meatless Mondays. Quinoa has helped me get by on more than one occasion, and I thought I’d reach for this ingredient on my pantry for this week’s recipe.

This Quinoa and Kale Pilaf recipe has the added benefit of kale, a cruciferous vegetable, along with red peppers and onions to help boost the nutritional profile of the dish and to add some lovely color (an absolute must for me!) and flavor. The best thing about this dish is that it can really be molded to fit any kind of produce you have on hand. Spring vegetables like zucchini and asparagus will soon be in season and both would be delicious additions,  much like this recipe with spinach and asparagus.

For more Meatless Monday recipes, please visit Food4ThoughtNYC!