Toasted Quinoa Pilaf with Garlic, Kale, and Pine Nuts

I am trying to eliminate more gluten from my diet, and on a recent search to find some gluten free recipes, I came across this wonderful blog...http://glutenfreebay.blogspot.com. This vegan salad has a wonderful nutty flavor, and can be served as a main dish on it's own, or over a bed of fresh spinach.

Ingredients
1 Tbsp extra virgin olive oil
1/2 cup onions, chopped finely
6 cloves garlic
1 cup quinoa
2 cups chicken or vegetable broth
1/4 tsp sea salt
1 large carrot, shredded
2 cups finely shredded kale
1 Tbsp tomato paste
1/3 cup celery, minced
1 tsp fresh thyme
Freshly ground black pepper, to taste
1/4 c pine nuts

If you purchased quinoa in bulk, make sure you rinse it thoroughly in a fine strainer to remove its bitter coating. If you purchased a boxed brand, no rinsing is necessary unless otherwise stated on the label.

Place quinoa in a heavy, large skillet over medium heat. Cook for about 15 minutes, shaking the pan frequently to move the quinoa around. Cook until the quinoa becomes golden brown. Remove from heat.

Heat oil in the bottom of a medium saucepan. Add onions and sautee until just beginning to brown. Add garlic and cook for another 1-2 minutes. Add quinoa and sautee for a minute. Add all remaining ingredients except for celery and pine nuts.

Bring to a boil, then cover and reduce heat to low. Simmer for 10 minutes. Add the celery and mix well, then cover and continue cooking for 5 minutes or until done. When quinoa is done, it should be tender and the spiral-like germ will have separated from the rest of the grain.

In the dry skillet used for toasting the quinoa, now lightly toast pine nuts over medium-low heat. Pine nuts burn quickly so stir them frequently and remove them from the pan the moment they appear golden brown. Stir into pilaf before serving.

Serve hot or at room temperature.