One Pot Kale and Quinoa Pilaf

By • January 1, 2010 • 359 Comments



Author Notes: I initially developed this combination by combining sauteed kale with leftover quinoa, but have come up with a from-scratch method to cook both elements together perfectly. It satisfies the eternal resolution to eat healthy, teaming complete-protein quinoa with antioxidant-rich kale. And it's one-pot easy, making it a simple way to incorporate healthy eating into a worknight rotation.deensiebat

Food52 Review: Deensiebat's pilaf breathes new life into a familiar classic. Both the quinoa and the hearty strips of lacinato kale (you can use chard or standard kale) crunch lightly between your teeth, and Meyer lemon juice and zest keep the quinoa from being bland. Fresh goat cheese and walnut oil just barely coat the warm pilaf, giving it a creamy, tangy finish, and toasted pine nuts lend some crunch. We love the technique of layering the quinoa and the kale and cooking it all in one pot. - A&MA&M

Serves 2-4

  • 2 cups salted water
  • 1 cup quinoa
  • 1 bunch lacinato kale, washed and chopped into 1" lengths
  • 1 meyer lemon, zested and juiced
  • 2 scallions, minced
  • 1 tablespoon toasted walnut 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 the kale and re-cover. Simmer another 5 minutes, then turn off the heat and allow to steam for 5 more minutes.
  2. While the quinoa is cooking, take a large serving bowl and combine half of the lemon juice (reserving the other half), all of the lemon zest, scallions, walnut oil (you can substitute olive oil if you desire), 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, seasoning with salt and pepper, and the remaining lemon juice if needed.
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Tags: easy recipe, kale, one pot, quinoa

Comments (359) Questions (13)

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3 days ago chris

I happened to have spinach languishing in the refrigerator, and some fresh beet greens, so, I made it immediately. Absolutely delicious, though it looked a bit sloppy after I tossed the warm quinoa with the goat cheese. My husband gave it a totally negative look, but finished up scraping the bowl for more. I'll double the recipe, next time, and save some to try with mango for a salad. New comfort food!

Prairie

13 days ago Wendy Lewis

Has anyone eaten this salad cold? Im-a wanna take it on a road trip in a cooler. Yes?

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13 days ago emf224

All the time. I usually drizzle a little more lemon juice just before eating. I sometimes add chunks of mango as well.

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13 days ago Colleen McAllister

I never have any leftover but I would guess that id would be good.

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13 days ago Colleen McAllister

Mango! Yum!

Prairie

13 days ago Wendy Lewis

Thanks guys!

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13 days ago deanna1001

Oh yes...love it for lunch.

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13 days ago Clara

Wow! So I doubled it for 5 adults as a main dish, and used some leftover red onion from the night before, which I took to the mandolin on the smallest setting, then chopped the onion some more (I never want a bite to be too much onion, and red onions can be this way). I had a bag of dark mixed greens in the fridge, so used that instead of kale. Also added red pepper flakes for a little heat. Boiled quinoa in chicken stock, and used regular lemons, and extra virgin olive oil. Every last bite disappeared! This is a healthier version of a risotto, and could vary in so many ways. Fantastic recipe, and a new favorite--thank you!

Stringio

16 days ago Kiel Man

Nice good job..I want also share my Philippines Food Recipes blog. http://philippinesfoodrecipes... this blog helps you how to prepare best filipino foods in easy way with no hassle. If you have suggestion or if want to know the recipe of specific filipino foods you want to prepare just let me know i will post it. I'm glad to help you. thank you.

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22 days ago Kim

One of my guests cannot have dairy - would it be OK to leave out the cheese?

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about 1 month ago Millie | Add A Little

Love the look of this - perfect for summer!
http://addalittle.wordpress...

Stringio

about 1 month ago Peggy G.

Was just wondering if anyone has tried preparing this in a rice cooker? We have one and my husband is forever experimenting with it. Sounds like it might work. Let me know. Thanks!

Me

3 months ago jampot

I LOVE this dish! I used toasted walnuts instead of pine nuts and olive oil instead of walnut oil because that's what I had. I will definitely be making this a lot! NomNom

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3 months ago AlohaHoya

Substitutions galore!!!! I had everything except couldn't find the Quinoa, so I used Sprouted Brown Rice and used chicken broth for water and added garlic. We LOVED it!!!

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3 months ago saga

Can I use Spinach instead of Kale?

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3 months ago Colleen McAllister

A sturdier green is best but I once used romaine when that was all I had. It worked.

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3 months ago Mel

added some fresh coriander and sundried tomatoes to the bowl - amazing!

Stringio

3 months ago Matt Robinson

I will be making this in a few days, great reading what people substituted, looks amazing.

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3 months ago marymary

So happy to find this flavorful recipe today to help me use up several ingredients on hand for lunch. I roasted a couple garlic cloves with the pine nuts in sesame oil and added all ingredients in the same pot after the quinoa and kale were done. Threw in some leftover artichoke hearts. Subbed green onion for shallots (threw them in with the kale to simmer), sesame oil for walnut and fresh parmesan for goat cheese. Loved it! I will definitely top this with an egg for breakfast tomorrow. Many thanks!

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3 months ago Barbara

I substituted dandelion greens and wild garlic for kale, and the dish turned out divine!

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4 months ago Marisa

Made this for lunch today. Subbed feta for goat cheese, walnuts for pine nuts and added dried cranberries. So good!! Thanks

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4 months ago Gaia Goodness Natural Foods

Kale is my favorite and I've been wanting to incorporate more quinoa into my diet. I eat Kale every day so i am in need of some new recipes. This sounds amazing. I'd even add a fried egg to the mix for a satisfying breakfast.

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4 months ago Kristy

This was so easy and completely satisfying and delicious. My husband is not a vegetarian but I cook that way, and he was in heaven! I loved the lacinato, and added some red chile flakes for heat.

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4 months ago Rebecca Cherry

We aren't vegetarian either but, also love this dish. Thought about some chili flakes, too. I snuck in some pancetta, last time. It added a nice salty, crunch.

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5 months ago Lex Nelson

Just made this, absolutely amazing! Used regular kale (not lacinato) and didn't add any lemon zest. The flavors were still fantastic. Next time I'll cut the kale a bit smaller. Thank you for sharing!

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5 months ago FarmerJim

I am new to Quinoa. Would this be considerate a main dish or side. If side what would you suggest as a side?
Sounds very good, thank you.

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5 months ago Elena Ho

Is good! Didn't have goat cheese in the fridge so I substituted it with grated parmesan, worked very well :) Thanks for sharing!

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5 months ago Robert

A very good dish; my first experiment from Food 52. Substituted pre-washed baby kale to save time. Added to the pot when quinoa was almost done. Flavors really came together at the end. Also, used olive oil, and no lemon zest. Worked fine. Thanks for the recipe.

Belted

5 months ago Butterfield Beef & Berry Farm

Loved this. We used red quinoa, which I find has even more flavor. This was part of our meatless Monday so we served it up with a huge green salad and a socca (chickpea pizza) with tomatoes, onions and parm mixed into the dough. My husband loved it but he's still complaining about no meat on Mondays. Perhaps I'll stop calling Mondays meatless and still stick with the plan.

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5 months ago Donna

How do you roast walnut oil.

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5 months ago Rachel

Hi Donna, toasted-, or roasted-walnut oil is oil that has been made from toasted or roasted walnuts, as opposed to walnut oil that is then roasted :-) You can buy it ready-made. Hope this helps.

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4 months ago Rebecca Cherry

I threw in toasted sesame oil, instead. its easier to find and has intense flavor so I spilt it with olive oil. i think the oil's toastiness enhanced the pine nuts' nuttiness.

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6 months ago Stephanie

I upped:
quinoa by a 1/2 cup
1/4 cup pine nuts
1 and half - 3.5oz goat cheese containers

I also sauteed 2 packages of extra firm tofu in walnut oil with garlic powder and onion powder and then tossed that into the pilaf.

Last I added Sriracha and tossed the concoction...DELISH!

Thanks for the easy tasty recipe deensiebat!!!

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6 months ago Victoria P

This turned out great! I used coconut oil instead of walnut oil and also added a few cloves of garlic.

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6 months ago Diana Ascarrunz

I like to add cayenne and extra lemon to this recipe.

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6 months ago Elizabeth32

this was delicious! Used feta cheese and double the amount called for - a definite keeper recipe.

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7 months ago melbelgibson

This is one of the most delicious things I've every eaten. It was so easy too! I didn't have goat cheese, so I subbed in a little feta which was perfect! YUM!

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7 months ago Stumpstein

Of all the places to find a great website, I found food52 in the December issue of Entrepreneur magazine. I love taking risks in the kitchen, and it looks like I have plenty of company here. This quinoa/kale recipe is perfectly simple and basic enough to add a personal twist.

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8 months ago deanna

I used 1.5 cups water to cook the quinoa, and used half white and half brown quinoa and only put the kale in the last 5 minutes. Dressing of local olive oil, lots of lemon, toasted walnuts, feta, finely chopped red onion. Good recipe to tweak.

Stringio

8 months ago William H. Blount

Can this recipe be anymore fufu? I used Emoyan Saffron and Tyrolean Pine Nuts and my guests thought it was fabulous!

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8 months ago Hilary

Just made this...so good! Used olive oil and herbed goat cheese from Trader Joes. So easy too! Will definitely make again.

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8 months ago donna.g

Why can't ypu toast your pine nuts in your pan first, remove them and then prep your dish?

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8 months ago Colleen McAllister

Where does it say left-over quinoa? This is one pot. You can buy toasted pine nuts & you dump it all in a bowl. One pot!!

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8 months ago missmoon

If both of you will read the author's notes you'll see that it originally started with left over quinoa but was altered to be made all from scratch.

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8 months ago Shije

Quinoa, one pot. The rest of it, one pot. Toasted pine nuts, different pan. HOW do you call this a 1-pot recipe, when it starts with "left-over" Quinoa. http://www.youtube.com...

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8 months ago missmoon

If both of you will read the author's notes you'll see that it originally started with left over quinoa but was altered to be made all from scratch.

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9 months ago Sylvie

oh gooood! this recipe might be one of my all-time favorites. so easy to make and so delicious. put sunflower seeds instead of pine nuts. thank you!

Beach

9 months ago Fancy and Casual

This is so so easy, inexpensive, and healthy! Added a bit of red pepper flake and subbed in raw garlic for the scallions, since we didn't have any on hand. I love the idea of using a combination of different seeds/nuts and oils (like pumpkin) to dress the salad.

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9 months ago tota

this is one of my favorite recipes, never disappointed and last night I tossed in seeds from a pomegranate, the crunch was great and proved a nice variation on the recipe. A great recipe, thank you deensiebat

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9 months ago Megala

I made this last night and am already planning to make it again. I happened to have pumpkin seed oil on hand, and used that in lieu of walnut oil.

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10 months ago Ellen Francis

I'm going to make this with my non-dairy goat cheese recipe and I think it will be wonderful and vegan....http://veganamericanprincess...

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10 months ago K. Anderson

That's a great idea.

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10 months ago Amanda Marie

I have so much summer squash to get rid of, and was going to make a quinoa veggie bowl for dinner, but now I'm going to incorporate this as well! Quinoa/kale cooked together, combined with sauteed zucchini, squash sweet corn and lots of garlic. Tossed lightly with basil/mint pesto. Cooking the quinoa with the kale is definitely going to help me incorporate more greens, and I'm looking forward to experimenting!

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10 months ago DECarro44

I made this minus the pine nuts because I didn't have any on hand and it was fantastic. Super quick for a weeknight meal.

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11 months ago K. Anderson

I like the idea of adding couscous. It would really make it into a meal.

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11 months ago Regine

I did not have energy to buy and measure all the ingredients so letting this recipe being my inspiration, I microwaved a 16 oz bag of frozen kale and 1 bag of 8 oz frozen quinoa and 1 box instant couscous, all separately. Obviously, i was trying to use what i had on hand. I mixed it all and added a generous helping of extra virgin olive oil, diced garlic, shallots, and red pepper along with salt and smoked paprika. Boy, this was so good. Even my 9 year old loved it and asked to bring it to school for lunch. Sorry i did not follow the recipe but i can still say that It is thanks to you that i ever thought to prepare such combination of food. I would also have added some feta cheese or queso fresco, had i not been a bit too generous with the salt.

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11 months ago Colleen McAllister

It's even good at room temp.

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11 months ago leslie

can this be made in advance I want to bring it to my daughters for dinner
thursday nite holiday

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11 months ago Lady Moronta

Fantastic way to add kale to my dish.. loved it.

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11 months ago sarah

love the look of this, will try it soon :)

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11 months ago Wino1981

I have to make this.

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11 months ago K. Anderson

This was a delicious dish. I used red onion instead of scallions and it looked and tasted great. I only used half the lemon juice.

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11 months ago Colleen McAllister

I love that so many people have put their own touch on this recipe. One time all I had was romaine, no kale, It was good.

Stringio

11 months ago Marian Berelowitz

Thumbs up! An Asian-influenced alternative that I like: sesame seeds, some ginger (powder or pickled or fresh), sriracha, sesame oil and rice vinegar.

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12 months ago john

i too cut down on the lemon - used 1/4 of a large standard lemon - it was still pretty lemony

we had no pine nuts or walnut oil so we used chopped walnuts and olive oil - was good, but i might try leaving out the lemon altogether next time and trying a different green instead of kale

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12 months ago Heyames

Just terrific. Thanks for a great new time-saving technique and great way to combine two foods that are so food for you!

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12 months ago Ginja Ninja

Loved this recipe and have already shared with friends. I used a regular lemon, garlic instead of scallions and olive oil instead of walnut oil and it was delicious. Definitely a new favorite.

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about 1 year ago kat

can you freeze this?

Stringio

about 1 year ago Aly Cram

I used a regular lemon and thought it was perfect, HOWEVER, I subbed what I had on hand, so I used pepitas for pine nuts, olive oil for walnut oil (I have an allergy to nuts), and garlic for scallions, along with a regular lemon for a myer lemon. Even with these modifications the dish came out wonderful. It's cozy, and tangy, and would probably be good cold as well. I cant wait to eat the leftovers!

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about 1 year ago PB

Are you people serious? There is way too much lemon juice in this recipe - way too overpowering. Making it with even half the lemon juice was too much, and I like lemon juice.

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about 1 year ago KristaFriday

I guess it's a matter of personal preference and how you react to different flavors - I like lemon juice too, but I usually double the amount that's in this recipe because it doesn't taste lemony enough!

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about 1 year ago Peanut

PB, did you use Meyer lemon or regular lemon? I found that I needed far less lemon juice if I used a regular lemon. Add the zest to taste at the end; I didn't need a full lemon's worth of zest.

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8 months ago Lemongrass&Lime

I often double the lemon juice when I make this recipe! I find it brightens the dish though I expect acidity levels vary amongst lemons.

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about 1 year ago orangesodachris

I used olive oil instead, cashews instead of pine nuts and some fresh grated Parmesan in place of the goat cheese and it was so good I actually had a dream about it that night. I grilled some chicken and this was gone before the chicken - and it was all people who don't like kale.

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about 1 year ago Chloe8

I like the idea of olive oil replacement!

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about 1 year ago juliunruly

This is simple, satisfying, and extremely healthy! I wouldn't say it tastes so amazing that I'm still thinking about it the next day, but it's absolutely worth putting in the rotation for a healthful meal that I look forward to instead of dread.

Stringio

about 1 year ago adele93

cant wait to try this, though ill probably just use olive oil

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about 1 year ago MJ

This was my first time making quinoa, it was tasty and easy. I will definitely make it again and again! I thought the recipe as is, was perfect.

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about 1 year ago phyllis

I serve this dish as often as once a month. Sometimes as dinner in one pot and sometimes, as I will do tonight, as a side with some broiled fish or chicken. It's delicious and I'm not a huge kale lover.

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about 1 year ago Tashipluto

I got home from work at 9pm last night and was confronted with the fact that I had to make a food contribution to a school fundraiser, to be brought to school in the morning! I was lucky enough to have kale, lemons, quinoa, pine nuts, and spring garlic on hand. Found a piece of hard sheep's milk cheese and used that instead of goat cheese. This took less than half an hour to prepare -- and I had to shoo my kids out of the kitchen to keep them from eating it all! Now they're begging me to make it for them -- thanks for an amazing dish!

Stringio

about 1 year ago Shelly Rehman

Very nice! The lemon and cheese compliment the kale and nutty quinoa. I used pumpkin seeds as I was out of pine nuts, and also had pre-cooked quinoa so just had to do the kale. Definitely will become part of my regular side dishes.

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about 1 year ago Susan B.

I have made this too many times to count. Just ate the leftovers of my latest pot for lunch today. Delicious!

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over 1 year ago carmen_a_l

I made this for dinner last night with super-not-fancy-plain-old grocery store kale, lemons & olive oil. Yummilicious. Even the kids ate it. Thank you for a new recipe for the "everyone likes it" box!

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over 1 year ago Sarah H.

This recipe is a great alternative to my normal pantry dinner go-to's. I served it with a side of roasted butternut squash, and the sweetness played off well with the peppery kale and creamy goats cheese. Plus, my partnter, who is a vehement naysayer of kale and quinoa, cleaned his plate!

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over 1 year ago Gessie

Any suggestions to make this sans goat cheese without taking away any flavor? I'm vegan and hate most vegan cheeses...was thinking of adding garlic and chickpeas, thoughts? Thanks!

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over 1 year ago daisybrain

Some Miso might add some depth of flavor and richness. I'd probably use a deeper one.

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over 1 year ago The Junk Drunk

Chopped up roasted red peppers might add the velvety, rich feel of the goat cheese. The butternut squash suggested below sounds great too!
thejunkdrunk.wordpress.com

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over 1 year ago rachel waters

I'm in the transition to vegan land and find vegan cheese to be just disgusting. I used to make it w/feta, now I just make it sans cheese and add some extra scallions and toasted pine nuts. I don't miss it!

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over 1 year ago Amanda Brothers

See below. There are a couple of posts re: making a vegan version and substitutions.

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over 1 year ago drbabs

Barbara is a trusted source on General Cooking.

Gessie, I made this without cheese this week, and I added a few cloves of garlic that I had roasted in olive oil (I keep that in the refrigerator because I don't tolerate raw garlic well.). It was delicious, and I didn't need the cheese at all.

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over 1 year ago Melissa Roth

Delish! But then again, I love kale and goat cheese. I'd alter the first step though. Simmering the quinoa and kale for an extra 5 minutes after the quinoa was cooked nearly burnt our pot and cost us some quinoa.

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over 1 year ago missmoon

Seems like this would work very well with cous cous also. I haven't read all the posts so don't know if anyone has tried that.

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over 1 year ago EmilyArgh

This was very delicious, though I wish we'd had goat or feta cheese on hand (we subbed Parmesan). I'll try making this again with a different cheese!

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over 1 year ago rebecca22

made this for a dinner party tonight...mmmm. its SO good! added more lemon because I love the tartness against the creamy goat cheese. this is an easy crowd pleaser. was happy to try walnut oil too-very yummy.

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over 1 year ago ChefFace

This made me ALMOST love quinoa, I still don't love it, but I liked it, I added some roasted butternut squash and walnuts in place of pine nuts. Thanks! I'm on my way to being a converted quinoa lover, I just know it!

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over 1 year ago Colleen McAllister

Great. I bet the squash was really good.

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over 1 year ago ChefFace

It was!! Creamy goodness with the little bites of goat cheese and tangy kale and lemon to offset it. :)

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over 1 year ago hmoronez

Best recipe ever. It's amazing hot or cold.

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over 1 year ago emf224

Agreed; so versatile. I’ve omitted the pine nuts and goat cheese and added broth to make soup. I’ve also substituted toasted pumpkin seeds and added chunks of mango to make a nice cold side dish. (Adding white beans or chickpeas make it a meal for me.)

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over 1 year ago GeorgeaP

This is a staple recipe in my weekend routine. It's so easy and satisfying!

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over 1 year ago rachel waters

This is such a favorite of mine...especially because I always have everything on hand and just need to pick up kale. Check out my blog post on it here:

http://feastoffashions...

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over 1 year ago Deja Shepherd

i did not like this.

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over 1 year ago Susige

I now make this with Toasted Sesame Oil instand of Walnut Oil and to me it tastes even better!

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about 1 year ago mayfrates

Oh Susige! You're a lifesaver! I inadvertently added toasted sesame oil (I have friends coming over for dinner tonight and was making this ahead of time because I'm running short on time!) and was wondering if I should throw the whole thing out but decided to read the comments on the off chance someone mentioned the toasted sesame oil. Yay! I have high hopes it will still turn out just fine!

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about 1 year ago Susige

Mayfrates - I think you'll really enjoy it! Next time, make it with Walnut Oil so you can compare them. I really prefer it with Toasted Sesame, even though both are very good. Enjoy!

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over 1 year ago Amanda Brothers

I love this recipe! I am vegan, so I skip the goat cheese and I'm allergic to pine nuts, so I skip those, too. But it's still delicious! It cooks up great if you follow the instructions. Easy and quick to cook, and so hearty and healthy. Four stars!

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over 1 year ago The Junk Drunk

This is such an excellent recipe that I make frequently. Thank you for sharing it with all of us.
http://thejunkdrunk.wordpress...

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over 1 year ago Colleen McAllister

Thanks for the update.

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over 1 year ago JKMurphy

There is a rebuttal to the NPR story that sheds some light. http://bearwitnesspictures...

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over 1 year ago GrandmaGG

Thanks for posting this link, JKMurphy. It was a well written rebuttal and the blog interesting, too.

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over 1 year ago BocaCindi

Thanks, Amreen on the update regarding Quinoa and the Peruvian farmers.

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over 1 year ago Colleen McAllister

Wow! Just found it & have to find a substitute already. I'm sure there are other grains that would work.

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over 1 year ago Colleen McAllister

This is so good. My first time cooking quinoa, loved it. I made kale chips with the extra kale. I did put the goat cheese in right before I served it so it kind of stayed together. Even my husband loved it!!

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over 1 year ago amreen

I have been using and loving this recipe since it was posted three years ago! I recently read this article that is making me drop Quinoa and look for a substitute ... buying a product that the local communities (in this case the Peruvian farmers) can't even afford to buy (due to the increase in pricing because of consumers like us) is unconscionable to me .. any thoughts?!?1 http://www.guardian.co...

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over 1 year ago daisybrain

I just finished reading the same article. Arsenic in rice, our consumption of quinoa causing poverty in the country in which its grown. Everything's broken.

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over 1 year ago Andreakat

I love faro. I think it would be a great substitute in this this dish. Even better actually since I don't care for quinoa. I think most any sturdy grain would work as well. Bulger would be a good one maybe.

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over 1 year ago goodskyogi

try these fair trade brands of quinoa. http://www.layapaorganic... and http://www.alterecofoods...

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over 1 year ago amreen

oh wow! thank so much for these links!

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over 1 year ago amreen

I am definately gonna have to try faro, never used it before! Its great to know that we can eat good and do good at the same time! I love the fair trade quinoa idea!

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over 1 year ago PeteN

@amreen: I wouldn't pay any attention to that article - it was dreadfully poorly informed, inaccurate and misleading. Out of many problems with it (read the comments section for an idea of the breadth of errors): 1) The author implies that vegetarians carry responsibility for environmental damage through soy production in the Brazilian Amazon. Almost all soy (>95%) produced in Brazilian Amazonia is for export for cattle feed. She discredits herself significantly with this claim. 2) She provides no evidence that the (apparent, but not referenced) increase in quinoa price is the cause of the (apparent, but not referenced) decrease in local consumption. It is equally likely that farmers who are earning more from quinoa sales are choosing to buy more 'western' foods - this is the trend globally, regardless of whether more traditional foods remain available.

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over 1 year ago thirschfeld

fyi, more on the above story http://bearwitnesspictures...

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over 1 year ago FrancineL

Very interesting! Thank you for the link thirschfeld. For the other links above, be aware of what you read; it is not always what it seems like

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over 1 year ago Joyce Therieault

I made this for my family and cooked the kale a little bit longer so it wasn't bitter at all. If it is bitter it could be because the kale isn't fresh. I used olive oil instead of the walnut oil. It was excellent. My teenage kids loved it, and so did the adults.

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over 1 year ago moonieq2

Made this tonight for a book release party. I used feta, since I don't like goat cheese, and used olive oil and a couple dashes of sesame oil. It was awesome!

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over 1 year ago Katrin Schulz

made this last night... it was great! Had it for brunch today with a fried egg on top. also delicious!

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over 1 year ago millicent

I have made this recipe twice in one week because it is so delicious, fresh and light on the palette.
The lemon zing is strong and may not be to everyone's taste so be mindful when seasoning with the extra juice. Also I definitely recommend using the best quality fetta as it's taste and creaminess is complimented with the lemon taste. When i made this for single serve for myself one evening, i had no fetta so I substituted yoghurt. Tasted a treat.
Will definitely make again and again, and so easy.
Thanks for sharing.

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over 1 year ago shozgirl

Made recently, so simple and healthy. Definitely adds interest to what can be boring. Made enough that hubby took for lunch and froze a pint as well.

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over 1 year ago Denise Browning

Just to let you know that this dish made the list of the 25 mouthwatering dishes from different blogs in From Brazil To You...Cheers!

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over 1 year ago megken_

Ignore the nay sayers. This is a seriously delicious recipe that allows you to feel like you're indulging on something that's, in fact, healthy. I sub'd sunflower seeds and olive oil for the pinenuts and walnut oil.

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over 1 year ago KristaFriday

The first time I made this dish, it was just "okay". I stirred the ingredients together, which made the quinoa mushy, almost like a tuna salad. Not great. But I had a craving for kale last night after a few days of very indulgent holiday-based eating, and I had quinoa in the pantry, so I tossed this together, and made SURE to very gently fold in all the ingredients. It was delicious!! Just want the doctor ordered. Love coming to a recipe with fresh eyes! I'll be bringing this recipe into my regular rotation.

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over 1 year ago shs

This was just "okay" for me.

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over 1 year ago Laura Abbasi

Made this for dinner last night and could not be more pleased! I added a smidge more goat cheese just because we love it so much (oops! there goes the healthy aspect of the recipe). My husband was so excited to take what little leftovers we had to work for lunch today - I only hope that it lasts until lunchtime!

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over 1 year ago mike4321

I liked the concept presented here to serve the dish in the pot as it gives a traditional touch to the dish. I think it would turn out great and I am looking forward for more such recipes from you. visit here

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over 1 year ago shusmitaz

Can I use Spinach instead of Kale?

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over 1 year ago bluet

The beauty of the kale is its substance. Chard works well, too. Spinach might if you cook it and squeeze out all moisture before adding to the quinoa towards the end rather than cookimg it on top of the quinoa.

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over 1 year ago Greengourmet

I really loved this recipe! I let the Kale steam a bit longer, and used olive oil as I didn't have walnut on hand. It was an easy, healthy, and flavorful one pot meal that I will definitely make again.

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over 1 year ago Greengourmet

I really loved this recipe! I let the Kale steam a bit longer, and used olive oil as I didn't have walnut on hand. It was an easy, healthy, and flavorful one pot meal that I will definitely make again.

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over 1 year ago Greengourmet

I really loved this recipe! I let the Kale steam a bit longer, and used olive oil as I didn't have walnut on hand. It was an easy, healthy, and flavorful one pot meal that I will definitely make again.

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over 1 year ago Greengourmet

I really loved this recipe! I let the Kale steam a bit longer, and used olive oil as I didn't have walnut on hand. It was an easy, healthy, and flavorful one pot meal that I will definitely make again.

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over 1 year ago moseler

It was good but not overwhelmingly so. The last post was correct that the kale could be cooked longer to draw out the bitter. With the lemon zest, the bitter flavor was dominant. It overwhelmed the walnut oil. I would forsake the walnut oil and use a good olive oil to match the bitterness. Garlic might also give it more depth for the bitterness. The scallions also get lost.

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over 1 year ago potterhill

I made this tonight. First time for quinoa and kale. I may be the only dissenting voice here ( only read 1year of comments) but we did not care for it. I think the kale may have been undercooked. It was somewhat bitter. Loved the rest of it though and may try it with something else, possibly baby spinach or beet greens in the spring.

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over 1 year ago potterhill

I made this tonight. First time for quinoa and kale. I may be the only dissenting voice here ( only read 1year of comments) but we did not care for it. I think the kale may have been undercooked. It was somewhat bitter. Loved the rest of it though and may try it with something else, possibly baby spinach or beet greens in the spring.

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over 1 year ago potterhill

I made this tonight. First time for quinoa and kale. I may be the only dissenting voice here ( only read 1year of comments) but we did not care for it. I think the kale may have been undercooked. It was somewhat bitter. Loved the rest of it though and may try it with something else, possibly baby spinach or beet greens in the spring.

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over 1 year ago potterhill

I made this tonight. First time for quinoa and kale. I may be the only dissenting voice here ( only read 1year of comments) but we did not care for it. I think the kale may have been undercooked. It was somewhat bitter. Loved the rest of it though and may try it with something else, possibly baby spinach or beet greens in the spring.

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almost 2 years ago Sarah W.

I just tried this tonight for my family - and my 5-year-old LOVED it! Bless you, Deensiebat! Bless you and your wonder kale!

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almost 2 years ago denise&food

Tried it tonight and loved it. Used ricotta salata and almonds because that was what I had but I will try the goat cheese next time. So flavorful. Leftovers tomorrow!

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almost 2 years ago bluet

This has become a favorite that is easily adaptable to the ingredients on hand. Pretty much any green with substance works, any crumbly cheese works, and walnuts work well, too. This is good served room temp or warmer.

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almost 2 years ago slitsky

So delicious! Kale and quinoa are two of my favorite foods. I've never been happy with the quinoa I've made before (usually too wet) and this came out great. The goat cheese and pine nuts were a creamy and nutty addition. I subbed lemon infused olive oil and it tasted great. Thanks!

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almost 2 years ago Lemongrass&Lime

Delicious! The garden is full of lacinato kale at the moment and this turned out to be a fantastic way to enjoy it. Thanks for a wonderful recipe. Even without the goats cheese it's a winner.

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almost 2 years ago GrandmaGG

This is the first recipe I tried from this site (which is beautiful!) and we loved it. Minor subs due to what was on hand. No walnut oil, used a good lemon olive oil, and no goat cheese, so I used feta. It was even good the next day, cold.

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almost 2 years ago darkleafygreens

I'm late to the party, but this recipe rules. Wow.

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almost 2 years ago darkleafygreens

I'm late to the party, but this recipe rules. Wow.

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almost 2 years ago darksideofthespoon

I'm making this tonight, only with crumbled sausage because getting the hubby to eat anything remotely vegetarian is difficult. I'm breaking him in slowly though! It sounds like it'll be delicious.

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almost 2 years ago kaitflower

I make this EVERY week now!
I use feta, collards and kale ad regular lemon. It's the best!

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almost 2 years ago Cena

Made this for a BBQ with kale from my garden and a little mint (had made before by the recipe), and a regular lemon. The mint really added another dimension. Will do it that way again! (I think this is even better cold the next day.)

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about 2 years ago bluet

Made this using preserved lemons and liquid and feta because I didn't have regular lemons or goat cheese. Didn't have pine nuts either. Delicious anyway, but I'm looking forward to making the precise recipe. Rinsing the quinoa before cooking is a must.

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about 2 years ago bluet

Made this using preserved lemons and liquid and feta because I didn't have regular lemons or goat cheese. Didn't have pine nuts either. Delicious anyway, but I'm looking forward to making the precise recipe. Rinsing the quinoa before cooking is a must.

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about 2 years ago AGriener

I was inspired to make this when I received kale in my most recent community supported agriculture food share. I also received garlic scapes which I used in place of the scallions. I didn't have any lemon so I used lime and I didn't have goat cheese or feta cheese so I used parmesan. I always cook my quinoa in broth so I did that as well and it turned out fantastic. Thanks for the inspiration; I plan to make this again and again. This week I might try it with rainbow chard and walnuts.

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about 2 years ago rachaelmr

Thank you for this lovely recipe - it is now a staple in our house!

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about 2 years ago thedaley

I just made this, only subbing olive oil for walnut oil. I also crumbled bacon into it in the end, and it was amazing!! I could eat this every night. I would've never thought of going with lemon, but it's so good!

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about 2 years ago Andreakat

I'm going to make this but sustitute gaba rice or barley since quinoa is not my favorite. I will probably have to substitue feta for the goat cheese too. OK, so maybe I'm just using this recipe for inspiration with so many substitutions, but whatever works! Thanks so much for the inspiration.

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about 2 years ago Radster

I just made this with goat feta instead and we subbed swiss chard (no kale avail) and it turned out damn good.

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about 2 years ago Adelucchi

Thanks for a great recipe!! I used pine nuts and walnuts. Had feta cheese so I added that. Lime zest and lemon juice with hot chili oil. Garnished with avocado slices. Delicious!

Can't wait to try all the variations I see from others. Could take me the whole summer!!

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about 2 years ago CoconutsandCardamom

I have been on a kale obsession this entire week! Thanks for this beautiful option! How creative and tasty it looks!

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about 2 years ago CoconutsandCardamom

I have been on a kale obsession this entire week! Thanks for this beautiful option! How creative and tasty it looks!

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about 2 years ago sisuliz

Made this last night for dinner and I can't say how much I loved this dish. It was a hit with my 5 year old daughter as well. I made it exactly according to the recipe, with the exception of using red quinoa and did not use walnut oil, as I did not have it on hand. Will definitely make again!

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over 2 years ago bcstarke

I substituted avocado for goat cheese and it was really good! I'm still curious to try the original recipe.

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over 2 years ago jennynoel69

This is amazing. I wouldn't change a thing (ok, I used regular kale, as I don't know what lacinato kale is!) and I thought that I had walnut oil, but it was toasted almond oil, and I used chopped toasted pecans instead of pine nuts. BUT THATS ALL I CHANGED. And it WAS amazing. I can imagine how the original recipe would taste, and it would be just as awesome. Thanks for the great ideas!

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over 2 years ago culture_connoisseur

Looking for healthy, filling recipes to take to work, and this is absolutely perfect! Making a pot today!

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over 2 years ago culture_connoisseur

I will be adding tofu or grilled chicken for some protein!

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over 2 years ago culture_connoisseur

Just made this.....didn't have walnut oil so I used 2 t. sesame oil and 2 t. olive oil. Toasted walnuts, and no cheese. A M A Z I N G
Thank you for this fabulous recipe!

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over 2 years ago Edera

Technically you don't need to add any protein, since quinoa is between 7-22% protein. However, my hubby prefers the added taste and texture from the meat, too, so I end up adding a little bit for him.

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over 2 years ago LE BEC FIN

edera, that is a huge range- 7-22%.What do you think that has to do with?

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over 2 years ago Edera

from what i've read it depends on a couple of factors, but the key ones are method of saponin removal and variations in growing conditions

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over 2 years ago culture_connoisseur

It does have protein, but when I eat it as a meal, I need more than the grain provides.

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over 2 years ago Sierra Woods

My friends had me over for dinner the other night and served this wonderful dish. Now, I feel duty-bound to share it with everyone I know. Thank you!! ;-)

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over 2 years ago Mianna

Thank you so much for this recipe! It has been a staple for a few months, easy, adaptable and sooo good. It's been fun to play with, added garbanzos (as suggested) other veggies (asparagus, artichoke hearts, capers, olives, zucchini & on), changed cheeses and nuts. Always good. Great combo of flavors, kale is key.

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over 2 years ago Christa P

This is so delicious, the more you eat, the better it gets! Just made it for the first time last night, both hubby and I enjoyed it a great deal!

I used almonds and garlic instead of pine nuts and scallions because it is what I had in the house already and it was great! I am definitely going to try it with pine nuts next time though, I love their flavor.

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over 2 years ago BurgeoningBaker

What is lacinato kale?

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over 2 years ago editrix

Oh, this is heavenly! Thank you for what is sure to become a go-to recipe.

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over 2 years ago pschissel

Kale needed a bit more cooking but the dish was yummy and so healthy. We are positively glowing with health!

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over 2 years ago agadamaam

Yum! just made this for dinner. I've never had quinoa before so i wasn't sure what it would taste like. I was surprised, very good. Even my meat eating veggie hating hubby loved it. Thank you for sharing! Will def make again.

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over 2 years ago robinsrq

this was fantastic!!!

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over 2 years ago robinsrq

this was fantastic!!!

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over 2 years ago thehulk

Delicious! Even my husband (who usually gives me the raised eyebrow when he realizes he's about to have a meatless dinner) loved it--and then ate the rest before I could!

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over 2 years ago Midnight Mama

This was amazing! We subbed broccoli (quickly roasted in a very hot oven), toasted pecans, olive oil, and a mix of clementine and lemon juice. I worried that all the substitutes would ruin the recipe, but it all worked out! A perfect mix of tastes and textures. Did I mention that it was SO easy?!

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over 2 years ago saucedisher

i'm not a kale fan so used roasted broccoli instead. goat cheese, regular lemon zest/juice, toasted almonds. so so delicious. THANK YOU!

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over 2 years ago saucedisher

i'm not a kale fan so used roasted broccoli instead. goat cheese, regular lemon zest/juice, toasted almonds. so so delicious. THANK YOU!

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over 2 years ago good for the soul

Love this recipe! I've shared links to this on Facebook and Pinterest. This is a good go to weeknight main or side, reheats well. I've made it as written and with variations for what is on hand. Keeper.

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over 2 years ago spiderlegs

this recipe was so amazing that i joined the website after making it!

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over 2 years ago spiderlegs

this recipe was so amazing that i joined the website after making it!

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over 2 years ago spiderlegs

this recipe was so amazing that i joined the website after making it!

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over 2 years ago Susige

This was so, so tasty as well as simple and quick to make. I made it for lunch and have since gone back for "just one more spoonful" way too many times.

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over 2 years ago Elle Wref

Fantastic side dish. I used sautéed leeks instead of the green onions and also added a tsp of Trader Joe's 21 Salute Seasoning. The lemon juice and lemon zest is an absolute must. I removed the ribs from the thicker, larger kale leaves, but left it on with the younger leaves. This was a fast and easy recipe to put together...will definitely make this again and again.

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over 2 years ago Maddiescook

This has become my go-to Sunday-night-dinner-then-lunch-for-three-days recipe. Last night I had the chance to make it for my sister and her 25-year-old son and it was a huge hit! I add a couple more scallions and the more Meyer lemon juice the better, but your dish is perfection as written!

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over 2 years ago rachelib

I love making this. I didn't have quinoa or pine nuts in the house yesterday so I made it with bulgur and walnuts instead. Just as tasty as the original

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over 2 years ago Rory Reiff

Without a doubt delicious, and simple to make too! I opted to leave off the cheese (vegan), and it stell left me wanting a second helping. Such a great recipe!

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over 2 years ago Gseghi

This is so yummy it has become my go to side dish. However I dont like the ribs being left in the kale. I slice them off and its perfect.

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over 2 years ago teafanatic

Delicious! What a great find. We had some collard greens from our CSA, and decided to give them a try in this recipe. Added a shallot and sautéed it then the quinoa and pine nuts before adding the liquid. We added the collards when we added the liquids- substituted 1/2 veggie broth and 1/2 water. Came out with well cooked collards and fluffy quinoa. Added the chèvre and Meyer lemon dressing. Wonderfully appealing whole grain dinner.

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over 2 years ago sincaa

YUM!! Just made this - although substituted feta for the goat cheese and also added 1/2 cup chickpeas and a good amount of crushed red pepper flakes (I like the spice!!) - and it's absolutely delish! I have recently become a huge kale fan and am on the hunt for awesome kale recipes - this is definitely one of them!

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over 2 years ago Owlie

Just made this for lunch and it was great! One of those great recipes where the whole is greater than the sum of its parts. Used half a lemon and half an orange to sub for the Meyer lemon, and didn't have scallions in the fridge so I sauteed a shallot before toasting the quinoa. I will definitely make this again - it's so fast and healthy (without tasting like health food, you know?) and of course, delicious.

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over 2 years ago BocaCindi

I, of course, decided to double the recipe. If a tour bus breaks down anywhere near where I live, they will not go hungry. :) Made this this morning. Didn't have meyer lemon so used half lemon and half orange zest and juice. Think I'm going to add more lemon. The scrambled egg idea suggested by Emily sounds great. Used walnuts as I didn't have pine nuts. Added chick peas. It's adds texture and I like the additional taste combo. If anyone is hungry, please come over and bring a bowl. I may not enjoy this as much by day five. You think?

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over 2 years ago creamtea

I've made this two or three times now (and two or three different ways, depending on what's on hand) and it's great. Also I just saw Amanda and Merrill demonstrate this at the book signing in Sur la Table in NYC! And I think they said they've been demoing it across the country. You are a famous cook!!

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over 2 years ago Parsonic80

This one is a serious KEEPER! So simple, healthy and bursting with flavor! I didn't have any pine nuts so I used toasted walnuts instead...I also didn't have scallions so I used some fresh garlic instead. It's so versatile, I can't wait to make it again (only YOUR way). Thanks!!!

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over 2 years ago Dabblings

This is a great dish! I made it for my family last week and I just had to let you know how much we enjoyed it. Even my toddlers gobbled it down. Thanks for a great recipe!

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over 2 years ago ReinaDelAjo

Easy, healthy, and tasty. What more could you want?

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over 2 years ago Alamobecky

This is going to be another of my go-to meals. I used goat and Feta in separate helpings and think the Feta complements the lemon a wee bit better. Added garbanzo beans as well. I always have a stash of cooked from dried on hand to toss into salads, pasta dishes ... and now this! f

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over 2 years ago coastal cook

it is a great dish, thank you. i too used diced onion instead of scallions, feta, and regular lemon but i also added diced carrots in to steam with everything as well. (it was the first time to use a food processor so it was diced nice and small.) i'm going to make it again right now with swiss chard and kale together!

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over 2 years ago aimeebama

Have been making this for months-- it's amazing. Also works with bulgar instead of quinoa (lengthen cook time before adding kale by a few minutes) and feta cheese. Never had a guest that didn't ask for the recipe.

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over 2 years ago Spork

This is amazing and delicious and I loved it! Not sure what anyone else thinks about it...since I'm not sure I want to share it yet :). Will definitely be making it again! Bring on the winter greens!

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over 2 years ago SavorLife

I have made this 3 or 4 times now. This last time, I didn't have scallions, so I added minced onion when putting the kale in the pot. I also added roughly chopped crimini mushrooms and it turned out to be my favorite batch. Thanks for this very inspiring recipe! No wonder it is so popular.

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over 2 years ago fania

Made this recipe with wild rice, my home grown curly kale and regular lemon. It came out amazing. thank you!

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almost 3 years ago drkate

This was delicious! Easy and fast. First time I've used a Meyer lemon and I can see what all the fuss is about. :) Thanks!

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almost 3 years ago Kendra

This is a fantastic dish...love kale, love quinoa, and always looking for new delicious ways to eat them. Even our two-year-old enjoyed it (quinoa "bubbles"). Thank you!

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almost 3 years ago italy51

This was amazing. I'm embarrased to say this was the first time I'd ever eaten Kale. This is an incredible marriage of taste, texture with a nutty overtone. Even my veggie adverse 16 year old enjoyed it. I wasn't sure of your intent on the pine nuts and walnut oil, but I toasted them in a small fry pan together. The aroma was wonderful and it blended beautifully with the lemon.

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almost 3 years ago deensiebat

I happened to pick up pre-toasted pine nuts, but toasting them together is a tidy solution!

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almost 3 years ago cookerT

I make this recipe and serve it alongside Alice Waters' Ratatouille. It makes for a delicious dinner with the goat cheese bringing it all together. Plus it is a super-charged, nutrition bombshell of a meal. Really a great combo!

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almost 3 years ago deensiebat

I like the idea of kale being described as a bombshell...

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over 2 years ago LE BEC FIN

brilliant combo.

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almost 3 years ago cookerT

I like to make this recipe and serve it alongside Alice Water's ratatouille. It makes a really good combination with the goat cheese enhancing everything. Plus it a super-energy, nutrition bombshell kind of a dinner.

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almost 3 years ago briggysbrooklynbites

This recipe is ridiculous! I LOVED it. I gobbled it up and almost helped myself to thirds! I made a few substitutions...red quinoa for white, cooked a red onion in olive oil prior to cooking grain, used regular lemon for zest and half of a lemon's juice, and toasted chopped brazil nuts in some butter to mix in. I think my proportions were off because my dish was mostly kale with some quinoa mixed in but it was really nice that way.

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almost 3 years ago learnoff

Made this recipe this past weekend and it was delicious! I used olive oil (didnt have the walnut oil on hand) and I used the juice of an enitre regular lemon (no meyer lemons available). Other than that i followed the directions. This was so easy and delicious. I might try adding some beans next time or jsut making a big salad and/or soup and you have an entire meal.

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almost 3 years ago folkboy

This was delicious...i subbed regular lemon for the meyer lemon, olive oil for the walnut oil, low-fat feta instead of goat cheese, fand used veggie broth instead of water... super tasty and will definitely be a go-to for me!

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about 3 years ago BreadandButter

I just discovered this recipe last night and still can't get the flavors out of my mind! What a great base for multiple variations. I used coarse sea salt and fresh ground pepper to season it at the end and I really like the taste of the salt with the lemon (I used all the lemon juice). Thanks for sharing!

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about 3 years ago BreadandButter

I just discovered this recipe last night and still can't get the flavors out of my mind! What a great base for multiple variations. I used coarse sea salt and fresh ground pepper to season it at the end and I really like the taste of the salt with the lemon (I used all the lemon juice). Thanks for sharing!

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about 3 years ago mcatherinep

Wow -- let me just say this is DELICIOUS! And confirmed by a picky teenager who does not like greens, nor goat cheese. Plus, just to make things more difficult, I substituted collard greens for the kale. This recipe is golden, an absolute staple. The combination of the lemon juice, lemon zest, goat cheese and pine nuts were transformative. Toasting the pine nuts is painful, but important for the overall effect.

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about 3 years ago student epicure

this was wonderful! i literally just finished fluffing =) i'm planning to eat this for lunch, but think it would be a great side dish for grilled fish or chicken. i only used half the lemon juice and i think anymore would have been to sour for my taste. looking forward to trying this with swiss chard in the fall.

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about 3 years ago Brussels Sprouts for Breakfast

Just made this fantastic dish! I love how the kale is still nice and crunchy when it's finished cooking with the quinoa. I made a couple small variations to the dish. I used sesame oil instead of the walnut, and roasted 2 small chicken breasts and shredded them into the dish. So fantastic! Thanks for the inspiration!

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about 3 years ago aimeebama

This was tremendous and beautiful. I ended up using a mix of kale and beet greens (which gave a pretty pink glow to the quinoa) plus feta and walnuts b/c that's what we had on hand. Will make this again and again. Served it as a side with a meat pie with dinner and as a main course for lunch.

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about 3 years ago deensiebat

Nice variation!

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about 3 years ago dancerslikefood

This was absolutely delicious! I added a bit more goat cheese (probably closer to 1/3 cup, just because I love goat cheese) and used red quinoa, which gave the whole dish a beautiful color. I think the lemon flavor is well-balanced by the goat cheese - not too tart. A fast recipe that is both tasty and healthy is a total win! Thank you for sharing!

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about 3 years ago mrs.diggs

It was really great! Next time I'll use less lemon, though. It was a bit too tart for us!

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about 3 years ago deensiebat

I realize I tend toward the sour end of things myself - you can always doctor it to your taste next time!

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about 3 years ago IthacaNancy

Alas! My family was not converted. : ( I had fresh kale from the garden, homemade cheese, lemon confit, and all the rest . . . but not one convert. I'm looking forward to eating it for lunch tomorrow, but I'd really hoped the family would go for it. I struggle to find recipes that my vegetarian daughter and meat-and-potatoes husband will eat, and I try to stay within the confines of local, seasonal, and made from pantry ingredients. Theoretically this fit, but no raves from those I was feeding.

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about 3 years ago deensiebat

Ah well. Sorry it didn't work for your family. But such is the beauty of this site that I'm sure you'll find a winner somewhere...

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about 3 years ago Midge

Love love love this recipe. Thanks for dreaming it up deensiebat!

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about 3 years ago deensiebat

Thanks for the triple love!

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over 3 years ago AnnP

Wonderful recipe! My carnivorous husband and son were fighting for the last serving! I never thought I'd see them fight over such a healthy dish. Thanks for sharing!

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about 3 years ago deensiebat

Yet another husband kale conversion!

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over 3 years ago Bonnie Rae

Wow. This is easily one of my favorite recipes. I'll be keeping this one in the regular cooking rotation!

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over 3 years ago YumMom

This has become one of my staple recipes. Easy, healthy and DELICIOUS!!!!

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over 3 years ago lasvegasoleander

I have made this dish twice in the past two weeks. I never liked kale before but I enjoy it in this dish. My husband, a much more adventurous eater, loves this dish as do I. I went on the Instructables site to learn how to manipulate the kale leaves so that they would be in 1" pieces. The first time I made this I cut each leaf of kale by hand which was very time-consuming. This time I cut the leaves off each stalk and stacked them up. Next I rolled them into cigar-like shapes and cut them into 1" pieces. Much easier.

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over 3 years ago deensiebat

Good to hear this has helped convert you to kale's charms! I've also made a kale pizza that might hel you "re-meet" kale again in a new light:

http://www.food52.com/recipes...

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over 3 years ago carolcamille

Absolutely delicious and much better than the recipe I made from the cook book plenty that I made yesterday.

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over 3 years ago deensiebat

Thanks! Though now I want to know more about Plenty's recipe...

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over 3 years ago mhyoung66

I just made this dish and will make again, the meyer lemon really stands out! Fabulous!!!!!

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over 3 years ago emf224

Wow! I came across this recipe last week and had to try it asap. Didn't have any pine nuts or goat cheese but I did have some leftover kale salad (already dressed with lemon juice, olive oil, pumpkin seeds, diced mango and a bit of tofu for protein).

I knew it was a keeper when I didn't even bother with a bowl but ate it straight out of the pot.

I've already tried it again with dried cranberries and walnuts and have made note of the variations others have posted (feta...parma...sun dried tomatoes...). So many possibilities...

Deena_cooking

over 3 years ago deensiebat

Your kale salad sounds lovely in and of itself! I'm a sucker for any salad with pumpkin seeds.

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over 3 years ago edc

thanks for the idea deensibat! here's my version: http://addedinthemargin...

Deena_cooking

over 3 years ago deensiebat

So pretty with the red quinoa!

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over 3 years ago VanessaLin

This was delicious (kind of shockingly so) and is absolutely going to be one of our new go-to weeknight dinners. My husband even announced that I didn't make enough!

Deena_cooking

over 3 years ago deensiebat

I love it when kale is shockingly good!

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over 3 years ago LBurt

I made this last week and absolutely loved it! The only thing I did differently was use feta instead of goat cheese because I may have forgotten to buy goat cheese when I was at the store...oops, but feta worked great!

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over 3 years ago dahliat

I just made this tonight and it came out great. Didn't have walnut oil, but I did have truffle oil, so I used a truffle oil and olive oil mix - next time I would probably use all truffle oil because I could barely taste it, but otherwise, wouldn't change a thing. Delish.

Deena_cooking

over 3 years ago deensiebat

Oooh indulgent (and intriguing) variation...

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over 3 years ago Bluejade

This turned our great! My husband and tween son love kale so I am always looking for new recipes. We liked that this had many interesting textures and didn't turn the kale really soft, but kept it firm enough. It tasted like something from possibly an upscale, healthy deli counter. I couldn't find just quinona in two stores, so I used the Seeds of Change quinona/rice mix (without the spices) and it turned out fine. Also used feta cheese, which is a kind of goat's cheese. Unfortunately, my husband had just thrown out some nice Meyer lemons, so I realized too late I had to use regular lemons. Next time, I am hiding the Meyer lemons from him and using them in this.

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over 3 years ago cookerT

I made this tonight and it turned out really well. I followed the recipe exactly but added some slivered oil-packed sun-dried tomatoes to the mix for a little sweetness. I would definitely make this again. It was really good.

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over 3 years ago Dagir

I'm a newcomer to Food52. I substituted hazelnut oil for the walnut oil, one minced shallot and a tbs. of minced chives for the scallions and only had red quinoa on hand. Loved it. What a positive introduction to Food52! Can't wait to get into my already extensive "My Recipe" file. I know I'm late in the feedback chatter on this recipe, but wanted to register my thanks to deensiebat.

Deena_cooking

over 3 years ago deensiebat

Glad to help initiate you into the Food52 family! And now I want hazelnut oil...

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over 3 years ago MZG

I whipped this up in about 30 minutes last night after putting the kids to sleep. It was easy, healthful, and most important, delicious. Highly recommend!

Deena_cooking

over 3 years ago deensiebat

I'm happy to help the cause of healthy (and tasty!) midweek dining.

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over 3 years ago micook

Made this last night and, sadly, there are no leftovers! My husband, who professes not to like kale, loved this. I used toasted walnuts and feta and an ready to make a second batch tonight. Excellent!

Deena_cooking

over 3 years ago deensiebat

This seems to be the magic husband-converting kale dish. I must isolate its secret...

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over 3 years ago deanna1001

Even though I read the comments and was expecting a good dish, this one surprised me and totally knocked my socks off! Incredibly delicious and husband scarfed (and he doesn't like kale - hehehe.) So few ingredients...to such fantastic effect. Like others, I subbed feta and used a mix of lemon/orange peel and juice. Also cooked the quinoa in stock. Will be making this one often. Thank you!

Deena_cooking

over 3 years ago deensiebat

Hooray! Another husband converted...

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over 3 years ago ashleymac1006

Super delicious and it makes you feel good about yourself!

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over 3 years ago mzlizzle

I made this 2 days ago, and (after 4 meals) have just finished off the last of it! It's so simple, hearty and delicious (I subbed feta and walnuts, as some have mentioned below).
Thanks for a great recipe!

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over 3 years ago HeatherM

I am eating this right now - used a couple of minor subs already mentioned below, but just wanted to say thank you! It's so delicious. All of the component parts meld so well.

Phoenix

over 3 years ago Phoenix Helix

Other than the fact that I tripped carrying the quinoa across my kitchen & sent it scattering everywhere, this dish was really easy to make. (What can I say? I'm a kitchen klutz!) I love one pot meals, though. Thanks for sharing this!

Deena_cooking

over 3 years ago deensiebat

Glad you liked it (and I too am a terribly klutz, in the kitchen and everywhere else).

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over 3 years ago fishesm

My family loved this, too. I subbed olive oil, toasted sunflower seeds, and regular lemon, and finished with a splash of OJ. We are already posturing over tomorrow's leftovers. Please keep the kale recipes coming!

Deena_cooking

over 3 years ago deensiebat

Ooh, I'm going to remember that OJ trick next time I'm down a lemon.

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over 3 years ago Carol Sacks

This was a huge hit with my family. When my husband was helping himself to seconds, my nine-year old asked him to leave some for her. Then, she ate another full helping! I'll be making this again soon. Thanks!

carol

Deena_cooking

over 3 years ago deensiebat

I love stories of pre-teen kale eaters.

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over 3 years ago artsycella

I made this last night and it was really wonderful--even had it cold for lunch today and wished I'd had more to gobble down. I only had regular lemon juice and walnut oil that didn't say anything about it being toasted (I'm not sure if that even makes a difference), but I thought it was incredibly delicious nonetheless. I'll definitely be making it again. Thanks so much for the wonderful recipe.

Deena_cooking

over 3 years ago deensiebat

Happy to help the cause of good dinners (and good leftovers). I don't think the lemons and oil matter too much -- as comments have shown, this one's pretty adaptable.

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over 3 years ago ForTheLoveOfFood

My first time making kale and it turned out wonderful! I had to stop myself from eating the entire pot! Great recipe

Deena_cooking

over 3 years ago deensiebat

Even if you ate the whole thing, it would still be a healthy gluttony, right?

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over 3 years ago Hummusit

Well... I only had red quinoa, didn't have scallions (used onion) didn't have Meyer lemons (used regular), didn't have pine nuts (used toasted sunflower seeds and walnuts), and had to use olive oil and feta.
But it STILL came out really good. Thanks!

Deena_cooking

over 3 years ago deensiebat

Hooray for adaptability!

Mcs

over 3 years ago mcs3000

Very excited to see this. Eating my weight in kale these days and looking for more recipes. Thanks!

Deena_cooking

over 3 years ago deensiebat

Glad to do my part to increase the cause of kale consumption! Any other good recipes you've come across? (I'm always looking myself.)

Justcrumbs1

over 3 years ago JustCrumbs

I made this tonight! I substituted barley for Quinoa because my store was out and added butternut squash. So tastey and delicious!

Deena_cooking

over 3 years ago deensiebat

Nice winter variation!

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over 3 years ago rbnyc

Made this last night with minor modifications to fit the ingredients on hand. Used shallots instead of scallions, feta instead of soft goat cheese and chopped almonds instead of pine nuts. Very nice recipe - company worthy I'd say. The meyer lemon really is the kicker. If I didn't have that I would have probably combined lemon and orange to get a somewhat similar flavor profile. The dish was ready well in advance of the remainder of dinner so I just left the quinoa and kale on the stove top covered until I was ready to serve and then added it into the remaining ingredients. That worked fine - kale was still nicely green but not crispy. All in, one of the better and more convenient recipes on this site. Thanks!

Deena_cooking

over 3 years ago deensiebat

So glad it worked out! And the orange + lemon = fake meyer lemon tip is excellent.

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over 3 years ago nancila

We loved this tonight! Thanks!

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over 3 years ago Thistlepie

This is a wonderful recipe! I have now made it three times in the past month! Yum! I Am a huge fan of quinoa and vowed to try to find some new kale recipes to convert me to a kale enthusiast. This one recipe did it. Thank you!

Deena_cooking

over 3 years ago deensiebat

Hurrah! I'm always happy to help expand kale's fan base.

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over 3 years ago Thistlepie

Okay, I think I have now made this four times since my first time and it is an incredible favorite of mine. This actually is my favorite recipe from Food52 so far!

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almost 4 years ago [email protected]

I could eat kale every day. It's one of my favorite foods. My husband, however, od'd on it about two years ago:) So tonight, when I told him we were having kale and quinoa for supper, he groaned.... until he had a few bites of this! He even ADMITTED that he liked it - that it was REALLY good and he even ate too much!!!
I forgot to buy scallions so I substituted red onion and it was fine.
I will definitely put this on regular rotation!! THANK YOU!!!

Deena_cooking

almost 4 years ago deensiebat

You're welcome! Glad to spread the wonders of kale to skeptical husbands everywhere.

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almost 4 years ago rolando74

How big is a "bunch" of kale? I want to try this and I have what I suspect is a small bunch (it's 6 oz).

Deena_cooking

almost 4 years ago deensiebat

Bunch is most definitely an imprecise measurement! But luckily this isn't a terribly fussy recipe -- I had a bunch a bit larger than that, but I suspect whatever you have will work.

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almost 4 years ago rolando74

Actually, I thought the 6 oz. was perfect. You're probably getting bored with people telling you how good this is. I substituted feta for the goat cheese (hate goat cheese) and it was great. I'm sending it to my vegetarian sister right now.

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about 4 years ago gingerroot

This is a perfect recipe. I love to eat and cook like this...especially in only one pot.

Deena_cooking

almost 4 years ago deensiebat

So glad you like. We're a dishwasherless household, so one pot is always appreciated.

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about 4 years ago lacerise

This is one of my new favorite recipes! It's destined to become a staple in my cooking repertoire. Healthy, bright and flavorful, easy, and picnic or dinner party worthy. The lemonyness from the juice and zest and the walnut oil's nuttiness are terrific!

Deena_cooking

almost 4 years ago deensiebat

Excellent! Lemon + walnut oil is indeed a dreamy combination.

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about 4 years ago EarlyToBed

I've now made this delicious recipe several times (with variations).
Variation 1: I use half white and half brown quinoa, and toast (until popping) before cooking
Variation 2: I increased kale:quinoa proportion in, and then used as the filling for a fritatta (or quiche). Six eggs plus a bit of cream, mix in the kale-quinoa, pour into an 8x8 dish or pie plate or pie crust, bake at 350 until set, and then serve & enjoy. Very tasty one-dish meal.

Deena_cooking

about 4 years ago deensiebat

So glad it's warranted repeat performances! What does toasting the quinoa do? And the mix of a smooth custard + bouncy quinoa sounds intriguing....

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about 4 years ago annalea

This recipe is AMAZING! I made it tonight and was blown away by how simple and flavorful it was. I was thinking of all sorts of ways to modify and add to it as well in future batches, but tonight it was perfect the way it was. A big hit at dinner with friends and a definite must to add into my regular rotation. Thanks for posting!

Deena_cooking

about 4 years ago deensiebat

Excellent! Let me know if you hit upon any good modifications.

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about 4 years ago lilyriver

Loved this! I kept it vegan by using fermented almond cheese in place of the goat cheese, made using this recipe:
http://www.choosingraw...

Purists might scoff, but I found it worked really well here...

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about 4 years ago enbe

I love kale but have been getting it a little too often with my farm share to have it the same old way. I found this recipe and made this last night (with olive instead of walnut oil) and it was just fantastic. It was so flavorful and filling I can't wait to make it again!

Deena_cooking

about 4 years ago deensiebat

It's easy to get in ruts -- I've recently been all about the kale chips, but it might be time to come back to this pilaf...

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over 4 years ago monkeymom

Loved this. Great combo of flavors and textures!

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over 4 years ago likestocooklovestoeat

Super-delicious - it was easy to make and we loved every bite.

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over 4 years ago MissEliz

I really enjoyed this recipe! Next time I will be sure to chop my kale in smaller pieces. Also, beware that the recipe makes more like 6-8 servings if it is a side dish.

Deena_cooking

over 4 years ago deensiebat

Glad you enjoyed! I hadn't thought about side dish servings -- I pretty much always eat this as a main dish. What did you pair it with?

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over 4 years ago devourthis

Hi, I'm new to Food52 and just made this recipe tonight. It was so delicious I had to register to leave a comment. Thank you so much for a tasty, healthy, one-pot meal. What a relief to wash just one pot after a long day! I hadn't realized until now how nice it is. :)
A few adjustments based on what I had in the fridge: only had half a meyer lemon so added some lime juice and zest, feta instead of goat cheese, and since my bunch of kale was rather large, I saved a few leaves, dried them well, seasoned with olive oil, salt, and pepper and roasted at 400 degrees for 10 minutes - crispy kale chip topping! Soooo good.

Miglore

over 4 years ago Kristen Miglore

Kristen is the Executive Editor of Food52

I love crispy roasted kale! Michael Pollan is adamant that the kale be bone-dry but I'm not so particular when I make it. I think a little crispy, a little wilted is pretty fantastic. I have some leftover beet greens in the fridge from the Best Beets contest -- I think I'll see how they like a hot oven. Thanks for the tip!

Deena_cooking

over 4 years ago deensiebat

I just made kale chips for the first time last month, and wondered what took me so long. Nice way to fancy up this dish! I love seeing how everyone's variations can fit within this loose template. I've got to play around with it some more...

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over 4 years ago thirschfeld

I am making this tonight, can't wait because it is two of my favorite foods

Deena_cooking

over 4 years ago deensiebat

Let me know how it goes!

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over 4 years ago MmeMoonpie

I made this last week, and it was delicious. I took the leftovers for lunch the next day, and couldn't wait past 11am to eat it! This is a keeper.

Deena_cooking

over 4 years ago deensiebat

That's about as long as I can usually hold out! Glad you liked. I need to make it again soon...

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over 4 years ago becky scott

I just made this for my family and it was delicious! Substituted half a shallot for the scallion and it worked really well. Thanks for the recipe!

Deena_cooking

over 4 years ago deensiebat

Our local co-op once had a sign up that said "Looking for that restaurant taste at home? Try shallots!" We laughed, but it's kind of true. I'll try that substitution sometime...

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over 4 years ago Culinista Annouchka

Excellent! I'm eating it as I'm typing, its delicious!

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over 4 years ago Emily

*tasty leftovers/variations is what I meant.

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over 4 years ago Emily

Speaking of ltasty eftovers/variations, I scrambled two eggs the next morning and threw some of it into the mix, then grated some fresh parmesean on top. It was a delicious and hearty breakfast! I basically ate it all weekend. :)

Deena_cooking

over 4 years ago deensiebat

Is there anything that isn't more delicious topped with an egg?

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over 4 years ago Peanut

Made this for a second time the other night. Gave husband a spoonful, telling him it was kale and quinoa. He said he didn't like the taste of kale and declined a second bite. The next night, I heated up a bowl for myself, with grated Parmesan on top. Did not tell husband what I was eating. He took a bite, then took the bowl and ate more than half of it. Moral: you may not want to advertise how healthy this is!

Deena_cooking

over 4 years ago deensiebat

Ha!

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over 4 years ago drbabs

Barbara is a trusted source on General Cooking.

I made this tonight--it was wonderful. I can't wait to have leftovers for lunch tomorrow.

Deena_cooking

over 4 years ago deensiebat

So nice to see so many people making and enjoying this dish! And leftovers make for a great lunch.

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over 4 years ago daisybrain

This dish was yummy and I really couldn't stop eating it. I did substitute feta cheese for the goat and toasted walnuts for the pine nuts and probably would again depending on what's in the larder.

Deena_cooking

over 4 years ago deensiebat

Sounds like a delicious variation! It's definitely more an adaptable template than a defined recipe.

Phoenix

over 3 years ago Phoenix Helix

Thanks for this variation. For some reason, pine nuts are really hard to find in my town. Walnuts sound like a delicious substitution. And deensiebat, thanks so much for this recipe. I'm always looking for new ways to incorporate both quinoa & kale into my diet!

Me_and_my_bunny

over 4 years ago Emily

This was AMAZING. I will definitely make this at home for hubs.

Deena_cooking

over 4 years ago deensiebat

Thanks! I hope he enjoys it as well!

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over 4 years ago Peanut

I didn't have a Meyer lemon, so I used regular one, macadamia nut oil instead of walnut oil, and Parmesan instead of goat's cheese. It was wonderful - but next time I'll add only half the lemon zest to start and add more to taste. I love the way this recipe keeps the kale bright and fresh, and the lightness of the flavors.

Deena_cooking

over 4 years ago deensiebat

Yeah, regular lemons (Eurekas, I think they're technically called) can be a bit stronger than the meyer. But glad to hear that, even with a bit too much citrus, it was still a nice light meal.

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over 4 years ago Maria Teresa Jorge

Congratulations, it's an amazing recipe. Well deserved. Thank you for sharing the recipe.

Deena_cooking

over 4 years ago deensiebat

Thanks! I'm flattered that, in light of all the amazing food in Italy, you're still taken with this little hippie recipe!

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over 4 years ago Maria Teresa Jorge

Food in Italy and Portugal where I come from is wonderful. To me your Quinoa has nothing of hippie in it. I was a semi vegetarian for some time and I cooked quinoa with everything. The issue is that people don't seem to overcome the rice, pasta, potatoes on a normal diet and there are fantastic products like quinoa and bulghur to play around with. So again, congratulations - it's important to get the message that these other cereals are as good and can be delicious.

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over 4 years ago amreen

as a bachlorette (sp?!?!) i thank you for creating such a simple, tasty and healthy meal! congrats!

Deena_cooking

over 4 years ago deensiebat

Thanks! It makes a great dinner for one (and the leftovers, as I can attest, make tasty lunches).

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over 4 years ago Annelle

This is just absolutely DELICIOUS!! No way around it! Thank you, Deensiebat, for putting this recipe together. It just doesn't get any healthier, or easier, either.

Deena_cooking

over 4 years ago deensiebat

Oh that's wonderful to hear! It was great to have a prompt to come up with an easy and healthy weeknight meal (thus meeting a few of my resolutions), and even nicer to have this community to share it with!

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over 4 years ago CarynCooks

Very tasty! Next time I will cut the kale into smaller lengths - they kept wrapping around the fork when I was mixing everything together.

Deena_cooking

over 4 years ago deensiebat

Ha! I didn't even consider the problem of rogue kale. But I'm glad you enjoyed.

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over 4 years ago JenC

Looks fantastic, as soon as I can gather ingredients will create! About the soaking of quinoa, if there are still saponins on the grain and not rinsed well you may experience digestive issues as the soapy nature of saponins generate gas in the digestive tract.

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over 4 years ago holleya

Wondering about the amount of salt... 2 c. "salted water" could be too salty. Might be a good idea to measure it vs. the usual generous shaking?

Deena_cooking

over 4 years ago deensiebat

Unfortunately I didn't measure -- still new at recipe transcription! I'd just salt it to taste, erring on the side of undersalting, since you can always add more salt during the final tasting.

Cathy_elton

over 4 years ago cathyeats

You should definitely rinse the quinoa, unless you have a no-rinse variety (it will say so on the box.) Otherwise you can get a bitter flavor which is not appealing.

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over 4 years ago kr2160

what would be a flavorful substitute for walnut oil?

Deena_cooking

over 4 years ago deensiebat

If you have any other toasted nut oils around, you can throw those in. But regular olive oil works fine too -- between the pine nuts, lemon zest, and cheese, there's plenty of flavor going on. I think walnut underscores the nuttiness of the quinoa, but it's totally not critical.

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over 4 years ago BonEllen

I just finished making this and it is delicious - the combination of meyer lemon & goat cheese is amazing! I substituted 1 C chicken broth and 1 C water, and used walnuts (about 2/3 C) instead of pine nuts. Cooking method & timings were perfect.

Annalbu

over 4 years ago AppleAnnie

Do you rinse the quinoa in advance? Some cookbooks recommend it to remove a soapy flavor. Thank you for combining such healthy foods in a delicious recipe.

Deena_cooking

over 4 years ago deensiebat

I don't generally rinse quinoa -- it is naturally coated with the soapy-tasting saponin, but these days almost all commercial quinoa is rinsed well before being sold. I read that scientists developed a saponin-free strain of quinoa, but birds happily ate the entire crop before it could be harvested. Ha!

Merrill

over 4 years ago Merrill Stubbs

Merrill is a co-founder of Food52.

We didn't rinse our quinoa, and it tasted just fine -- and we used two different brands.

Lnd_jen

over 4 years ago lastnightsdinner

Love this. I'm always on the lookout for new ways to use winter produce that are a bit lighter and fresher tasting. Thanks!

Deena_cooking

over 4 years ago deensiebat

Aw thanks -- I drool over the dishes on your blog all the time! And I totally hear you on the freshness. Wintertime heartiness is nice, but it can be a bit much. Sometimes lightly steamed veg + bouncy quinoa + a bit of tang is just what you need in winter.

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over 4 years ago healthierkitchen

This sounds great! I have everything needed for this and will be trying it soon.

Deena_cooking

over 4 years ago deensiebat

Excellent! Let me know how it turns out for you!

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over 4 years ago healthierkitchen

Well I had almost everything - I ended up using a mild Israeli feta as I was out of goat cheese. It was delicious. Both my teens enjoyed the dish and even my husband, the reluctant healthier eater, liked it as well. I particularly liked how easy it was to cook the quinoa and kale all in one pot. Thanks!!

Deena_cooking

over 4 years ago deensiebat

You're welcome! I tried a few variations in the recipe testing process, and actually pitted Israeli feta against goat cheese. I ended up going with goat, by my tasters were pretty split between the two. The one-pot cooking definitely makes things easier -- I also fussed with that during recipe testing, to see if I could just add the kale to the pot at the beginning. Answer: gray, overcooked kale. Ooops. Ah well, it's only a teensy bit fussier to add it later, and much nicer to have it green and crisp!