This quinoa and kale pilaf makes a great everyday dish, or, with the addition of a cup or two of beans can make it plentiful entree for the winter holiday table.
Combine the quinoa with 3 cups broth in a medium saucepan. Bring to a rapid simmer, then cover and simmer gently until the broth is absorbed, about 15 to 20 minutes. If the quinoa isn’t quite done, add an additional ½ cup broth (or water) and continue to cook until absorbed.
Strip the kale leaves away from the stems. Discard the stems, or slice them very thinly. Cut the kale leaves into narrow strips. Rinse well and set aside.
Meanwhile, heat the oil in a large skillet or stir-fry pan. Add the garlic and sauté over low heat until golden.
Add the kale, stir together, and cover; raise the heat to medium and cook until wilted, about 2 to 3 minutes.
Add the remaining ingredients and cook, stirring frequently for 4 to 5 minutes longer. Transfer to a serving container and serve at once, or cover until needed.