Cook Light this Weekend: One Pot Kale and Quinoa Pilaf
Food52's Best New Year's Resolution Dish Contest Winner
Serves 2-4
2 cups salted water
1 cup quinoa
1 bunch kale, washed and chopped into 1" lengths
1 meyer lemon, zested and juiced
2 scallions, minced
1 tablespoon walnut oil (or olive oil)
3 tablespoons toasted pine nuts
1/4 cup crumbled goat cheese
salt and pepper
1. Bring the water to a boil in a covered pot. Add the quinoa, cover, and lower the heat until it is just enough to maintain a simmer. Let simmer for 10 minutes, then top with kale and re-cover. Let simmer another 5 minutes, then turn off the heat and allow to steam for 5 more minutes.
2. While quinoa cooks, take a large serving bowl and combine half of the lemon juice, all of the lemon zest, scallions, walnut oil (you can substitute olive oil), pine nuts, and goat cheese.
3. Check the quinoa and kale when the cooking time has completed-- the water should have absorbed, and the quinoa will be tender but firm, and the kale tender and bright green. If the quinoa still has a hard white center, you can steam a bit longer (adding more water if needed). When the quinoa and kale are done, fluff the pilaf, and tip it into the waiting bowl with the remaining ingredients. As the hot quinoa hits the scallions and lemon it should smell lovely. Toss to combine with salt and pepper, and remaining lemon juice.
Recipe courtesy of Food52
Try another version from Delicious Living
Also try with strips of rainbow chard!
