Quinoa & Kale Pilaf

Life recently has been getting the best of me. "Gym" has been a foreign word recently, and I break my no white sugar/flour M-Th rule pretty frequently. I've just felt...blah. There's no better way to put it. I'm in a funk, you now?

When I feel this way, I immediately reach for whole grains and vegetables. 

This recipe is great because it is so healthy, can be made in one pot, and it has a lovely lemony dressing. It's now a regular in our dinner routine!

Now, will this quinoa pilaf help me get to the gym? No. Still working on that one!

Kale and Quinoa Pilaf

From Food52

2 cups salted water

1 cup quinoa

1 bunch lacinato kale, chopped into 1" lengths

1 meyer lemon, zested and juiced

2 scallions, minced

1 tablespoon olive oil

3 tablespoons toasted pine nuts

1/4 cup crumbled goat cheese

Salt and pepper

Bring water to a boil in a covered pot. Add the quinoa, cover, and cook over medium-low heat for 10 minutes. Top with kale, and then re-cover. Simmer another 5 minutes, then turn off the heat, and then let sit for 5 minutes. 

While the quinoa is cooking, take a large bowl and combine the lemon zest/juice, scallions, olive oil, pine nuts, and goat cheese.

Check the quinoa and kale mixture to make sure the water is absorbed, the quinoa is tender but firm, and the kale is bright green. Fluff the quinoa, and then dip the quinoa and kale into the bowl. Toss to combine, and season with salt and pepper.

Enjoy!