Here's How to Make the One Pot Kale and Quinoa Pilaf You All Love

January  4, 2018

Community member deensiebat, who goes by Deena Prichep, added a recipe for a One Pot Kale and Quinoa Pilaf to our site about 8 years ago—almost to the day. Since then, it has become one of our community's most trusted—and most favorited—recipes. It's a light and airy tumble of some of our favorite ingredients: A citrusy dressing whirls around kale, quinoa, pine nuts, and goat cheese, and the whole thing comes together to form a refreshing but filling weeknight dinner that you can assemble in minutes.

Prichep uploaded it on New Year's Day and we think she may have been up to something. The dish cuts through the slog of holiday snackage and welcomes a new year with a bright, tangy punch. In its years on the site, this recipe has climbed the ranks of popularity. It has garnered over 12,000 likes and upwards of 400 comments, making it a contender for one of our sites most popular recipes.

Prichep's recipe has left an indelible impact not just on our site's archive, but also in the lives of our users. One community member shared an especially glowing review: "This recipe completely changed the way I eat. I've made it probably 100 times, but more than that it inspired me to start cooking for myself at home, completely transforming my diet and my bank account. I long since memorized the recipe but dug it up to say a huge thank you!... Forgot to add - it's endlessly adaptable. Any steamed grain + any green + any vinegar/oil combination."

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In the midst of all this acclaim, we thought it was about time to codify this beloved recipe in video form. So here you have it: deensiebat's beloved One Pot Kale and Quinoa Pilaf.

Have you tried the dish? Let us know how you riff on it in the comments below.

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A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).

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Amy January 7, 2018
this was excellent! I didn't have walnut oil on hand so I used olive, but will definitely try for walnut the next time. Such a great blend of flavors, and a great one dish or side dish.
Ttrockwood January 6, 2018
I have made this too many times to count and shared it with all my friends and family members! I usually swap the walnut oil for olive oil, omit the cheese so it's vegan, and use more nuts in place of the pine nuts- toasted walnuts are great here but i like it with cashews also. <br />I like the use more greens than the original recipe too.
AntoniaJames January 8, 2018
Ttrockwood, so many great ideas for changing this recipe up. Thank you. ;o)
Katie M. January 5, 2018
I love love this recipe! It's what introduced me to quinoa back in the day :) It's so easy to play with—I often use feta instead of goat cheese and add roasted almonds instead of pine nuts.
Analida B. January 5, 2018
Woweee! Kale is one of my all times faves to throw into smoothies and give my soups some green. Have not tried a quinoa pairing, but greens+grain sounds delightful.
sexyLAMBCHOPx January 4, 2018
I've made this many times and my riff includes kale plus other grains that I have leftover such as lentils, wheat berries, farro. Also adding in fried capers, anchovy oil, random splashes of vinegars,bits of leftover roasted vegetables, different nuts. Great recipe and it keeps so well, perfect to have on hand for midweek meals.
AntoniaJames January 8, 2018
Chops, love the idea to add fried capers (so clever!) and bits of leftover roasted vegetables. You've inspired me. Thanks. ;o)
AntoniaJames January 4, 2018
No potholder necessary when removing the metal lid of that casserole after it's been on the stove all that time? (As shown in the video . . . . .) Thanks. ;o)
Joanna S. January 9, 2018
It's metal so it will get hot, but it generally keeps cooler than a normal knob because it's so thin. That said, definitely use caution if handling without a mitt.