One Pot Kale and Quinoa Pilaf

By • January 1, 2010 • 367 Comments

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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&MThe Editors

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.
Jump to Comments (367)

Tags: easy recipe, kale, one pot, quinoa

Comments (367) Questions (13)

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21 days ago Chef Devaux

I love Quinoa....

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about 1 month ago Negar Siadatnejad

I've made this dish many times and it has always came out wonderfully. I made the dish using toasted pumpkin seeds instead of pine nuts and it was delicious!

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2 months ago Paula V

Delicious. Made it once with goat cheese and another time without. Both times the dish was great!

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3 months ago Elizabeth LeBlanc

i added tomatoes and grapes, and deleted the pine nuts and scallions; it was so good! i did the mixing all in the hot pot so the goat cheese got nice and melty! I love that this is such an easy base recipe that can be personalized a million ways.

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4 months ago Jes Anderson

wow. that was surprisingly really tasty for so few ingredients! i didn't use the lemon zest, mainly because i missed that i needed a real lemon, i just used lemon juice from the bottle... dont judge me... i will make this again, so easy and so tasty.

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4 months ago Petite fee

My friend made this and it was De-Lish!!

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4 months ago patw

Thanks so much for this recipe, I make it all the time, everyone loves it. It's so simple to make and so fun to tweak. I've eaten it cold, but I usually don't have leftovers : )

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5 months 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

5 months 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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5 months 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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5 months ago Colleen McAllister

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

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5 months ago Colleen McAllister

Mango! Yum!

Prairie

5 months ago Wendy Lewis

Thanks guys!

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5 months ago deanna1001

Oh yes...love it for lunch.

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5 months 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

6 months 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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6 months ago Kim

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

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6 months ago Millie | Add A Little

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

Stringio

7 months 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

8 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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5 months ago Erin.Quinn

I did the same and added an extra tablespoon of walnuts. Very very good dish.

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8 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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8 months ago saga

Can I use Spinach instead of Kale?

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8 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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8 months ago Mel

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

Stringio

8 months ago Matt Robinson

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

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8 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!