Happy Monday loves! What are you making this week to eat? Here’s another goodie to try, from Gather Journal, my new favorite everything. Looks like the perfect dish to make ‘n take to Jen’s place this week, for our new bi-monthly Thursday Girls Supper Club (which consists of myself, Jen, her 2-month old son and a bottle of burgundy). Eat up! xx
One Pot Kale and Quinoa Pilaf
2 c. salted water
1 c. quinoa
1 bunch lacinato kale, washed and chopped into 1-in. strips
1 Meyer lemon, zested and juiced
2 scallions, minced
1 tbsp. toasted walnut oil
3 tbsp. toasted pine nuts
1/4 c. crumbled goat cheese
salt & pepper to taste
Bring water to a boil in a covered pot. Add quinoa, cover, and lower the heat until it is just enough to maintain a simmer. Let simmer for 10 min., then top with the kale and re-cover. Simmer another 5 min., then turn off the heat and allow to steam for 5 more min.
While 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.
Check the quinoa and kale when the cooking time has completed; 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. Serve hot, serve cold.