INGREDIENTS
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scant 1 cup chicken or vegetable broth
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1/2 cup quinoa
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2 Tablespoons extra virgin olive oil
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1 large shallot, chopped
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3 cloves garlic, minced
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pinch red pepper flakes
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2 cups chopped kale (about 1/2 bunch – I used lacinto kale)
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1 small zucchini, chopped
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salt & pepper
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2 ears sweet corn kernels (about 2 cups)
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1/4 cup sundried tomatoes packed in oil, cut into strips
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1/4 cup white wine
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1/2 cup peas
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1/4 cup chicken or vegetable broth
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1/4 cup fresh basil, chopped
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shaved or fresh grated parmesan cheese, for topping