One-Pot Kale and Quinoa Pilaf

By TaratheFoodie

Courtesy of The Food52 Cookbook by Amanda Hesser and Merrill Stubbs. Recipe by Deensiebat of the Food52 community.

Ingredients

• 1 cup quinoa
• 1 bunch kale, washed and chopped into 1-inch lengths
• 1 Meyer lemon, zested and juiced
• 2 scallions, minced
• 1 tablespoon toasted walnut oil (or olive oil)
• 3 tablespoons toasted pine nuts
• 1/4 cup crumbled soft goat cheese
• Salt and freshly ground black pepper

Details

Servings 2
Adapted from tarathefoodie.blogspot.com

Preparation

Step 1

1. Bring 2 cups salted water to a boil over high heat in a large pot with a cover. Add the quinoa, cover, and lower the heat until it is just high enough to maintain a simmer. Cook for 10 minutes, then top the quinoa with the kale and re-cover. Simmer another 5 minutes, then turn off the heat and allow the quinoa and kale to steam for 5 more minutes.

2. While the quinoa is cooking, take a large serving bowl and combine the lemon zest, half the lemon juice, the scallions, walnut oil, pine nuts, and goat cheese.

3. Check the quinoa and kale - 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 it 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 lemons, it should smell lovely. Toss to combine, seasoning with salt and pepper and the remaining lemon juice if needed.