Thanks to the Gluten-Free Bay Blog for this one!
1 T olive oil
1/2 cup onions, chopped finely
6 cloves garlic, chopped
1 cup quinoa
2 cups chicken or vegetable broth
1/4 tsp salt
1 large carrot, shredded
2 cups finely shredded kale
1 T tomato paste
1/3 cup celery,minced
1 tsp fresh thyme
freshly ground black pepper, to taste
1/4 cup pine nuts
Place quinoa in a heavy, large skillet over medium heat and cook for about 15 minutes, shaking pan frequently, until quinoa becomes golden brown. Remove from heat.
Heat oil in a medium saucepan. Add onions and saute until beginning to brown. Add garlic and cook for another 1 -2 minutes. Add all remaining ingredients except for celery and pine nuts. Bring to a boil, cover and reduce heat to low. Simmer 10 minutes. Add celery and mix well, then cover and continue cooking for 5 minutes or until done (quinoa will be tender and the spiral germ, or "tail" will have separated from the rest of the grain).
In the dry skillet used to toast the quinoa, lightly toast the pine nuts over medium-low heat, stirring frequently until they are golden brown. Stir into pilaf and serve hot or at room temperature.
I didn't have kale, so I used spinach instead, and I added a couple of cups of sliced mushroom when I sauteed the onions and garlic.