Kale quinoa is a go to recipe in our apartment since most of the ingredients are pantry staples. Just a quick stop at the store for fresh kale and scallions, and then a healthy dinner that is ready in about 20 minutes. To make it more substantial as an entrée, I’ll top the pilaf off with sautéed shrimp.
Kale Quinoa Pilaf (from Food52)
Serves 2 as an entrée or 4 as a side dish
2 cups salted water
1 cup quinoa
1 bunch lacinato kale
Zest of 1 lemon and juice of ½ lemon
1 tablespoon olive oil or walnut oil
3 tablespoons toasted pine nuts
2-3 scallions, chopped
1/4 cup crumbled goat cheese
salt and pepper
1. Bring 2 cups of water to a boil in a large saucepan. After the water comes to a boil, add salt and quinoa, cover and lower to simmer.
2. Meanwhile, chop the kale into bite sized ribbons.
3. After the quinoa has simmered for 10 minutes, place the kale on top, but don’t stir, and re-cover the pot. Simmer for 5 minutes, then turn off the heat and allow to steam for 5 more minutes.
4. In a large serving bowl, make the dressing by combining lemon juice, lemon zest, olive oil, chopped scallions and pine nuts.
5. When the quinoa and kale are done, pour the pilaf into the serving bowl with the dressing ingredients. Toss to combine, and add salt and pepper to taste. Crumble goat cheese on top of the serving bowl or directly into individual dishes.