by deensiebat
View
my 20 other recipes »
A&M's Testing Notes:
Expand Collapsedeensiebat's Notes:
Expand
2 cups
salted water
Ask the
hotline about
this ingredient!
1 cup
quinoa
Ask the
hotline about
this ingredient!
1 bunch
lacinato kale, washed and chopped into 1" lengths
Ask the
hotline about
this ingredient!
1
meyer lemon, zested and juiced
Ask the
hotline about
this ingredient!
2
scallions, minced
Ask the
hotline about
this ingredient!
1 tablespoon
toasted walnut oil
Ask the
hotline about
this ingredient!
3 tablespoons
toasted pine nuts
Ask the
hotline about
this ingredient!
1/4 cup
crumbled goat cheese
Ask the
hotline about
this ingredient!
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.
Ask the hotline about this step!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.
Ask the hotline about this step!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.
Ask the hotline about this step!this recipe was so amazing that i joined the website after making it!
this recipe was so amazing that i joined the website after making it!
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.
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.
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!
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
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!
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.
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.
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!
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.
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?
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!!
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!!!
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!
Easy, healthy, and tasty. What more could you want?
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
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!
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.
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!
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.
Made this recipe with wild rice, my home grown curly kale and regular lemon. It came out amazing. thank you!
Just made this - what a great surprise - was much more than just another grains side dish; who knew!? Instead of Meyer lemon and walnut oil, I used Meyer lemon-infused olive oil (since I had it), and white wine vinegar. Also some lime zest that I had in the freezer. Also used feta instead of goat cheese. I'm not a cheese lover and I was thinking I'd leave out the cheese next time but once I tasted the finished dish I will definitely keep the cheese in. Great dish!
Just made this - what a great surprise - was much more than just another grains side dish; who knew!? Instead of Meyer lemon and walnut oil, I used Meyer lemon-infused olive oil (since I had it), and white wine vinegar. Also some lime zest that I had in the freezer. Also used feta instead of goat cheese. I'm not a cheese lover and I was thinking I'd leave out the cheese next time but once I tasted the finished dish I will definitely keep the cheese in. Great dish!
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!
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!
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.
I happened to pick up pre-toasted pine nuts, but toasting them together is a tidy solution!
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!
I like the idea of kale being described as a bombshell...
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.
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.
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.
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!
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!
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!
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.
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.
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!
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.
Nice variation!
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!
It was really great! Next time I'll use less lemon, though. It was a bit too tart for us!
I realize I tend toward the sour end of things myself - you can always doctor it to your taste next time!
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.
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...
Thanks for the triple love!
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!
Yet another husband kale conversion!
Wow. This is easily one of my favorite recipes. I'll be keeping this one in the regular cooking rotation!
This has become one of my staple recipes. Easy, healthy and DELICIOUS!!!!
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.
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/9909_kale_pizza_with_blue_cheese_and_walnuts
Absolutely delicious and much better than the recipe I made from the cook book plenty that I made yesterday.
Thanks! Though now I want to know more about Plenty's recipe...
I just made this dish and will make again, the meyer lemon really stands out! Fabulous!!!!!
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...
Your kale salad sounds lovely in and of itself! I'm a sucker for any salad with pumpkin seeds.
thanks for the idea deensibat! here's my version: http://addedinthemargin.wordpress.com/2011/03/24/happiness-bowl/
So pretty with the red quinoa!
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!
I love it when kale is shockingly good!
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!
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.
Oooh indulgent (and intriguing) variation...
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.
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.
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.
Glad to help initiate you into the Food52 family! And now I want hazelnut oil...
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!
I'm happy to help the cause of healthy (and tasty!) midweek dining.
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!
This seems to be the magic husband-converting kale dish. I must isolate its secret...
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!
Hooray! Another husband converted...
Super delicious and it makes you feel good about yourself!
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!
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.
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!
Glad you liked it (and I too am a terribly klutz, in the kitchen and everywhere else).
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!
Ooh, I'm going to remember that OJ trick next time I'm down a lemon.
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
I love stories of pre-teen kale eaters.
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.
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.
My first time making kale and it turned out wonderful! I had to stop myself from eating the entire pot! Great recipe
Even if you ate the whole thing, it would still be a healthy gluttony, right?
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!
Hooray for adaptability!
Very excited to see this. Eating my weight in kale these days and looking for more recipes. Thanks!
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.)
I made this tonight! I substituted barley for Quinoa because my store was out and added butternut squash. So tastey and delicious!
Nice winter variation!
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!
So glad it worked out! And the orange + lemon = fake meyer lemon tip is excellent.
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!
Hurrah! I'm always happy to help expand kale's fan base.
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!
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!!!
You're welcome! Glad to spread the wonders of kale to skeptical husbands everywhere.
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).
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.
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.
This is a perfect recipe. I love to eat and cook like this...especially in only one pot.
So glad you like. We're a dishwasherless household, so one pot is always appreciated.
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!
Excellent! Lemon + walnut oil is indeed a dreamy combination.
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.
So glad it's warranted repeat performances! What does toasting the quinoa do? And the mix of a smooth custard + bouncy quinoa sounds intriguing....
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!
Excellent! Let me know if you hit upon any good modifications.
Loved this! I kept it vegan by using fermented almond cheese in place of the goat cheese, made using this recipe:
http://www.choosingraw.com/raw-vegan-spin-on-beet-and-goat-cheese-salad/?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+ChoosingRaw+%28Choosing+Raw%29
Purists might scoff, but I found it worked really well here...
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!
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...
Super-delicious - it was easy to make and we loved every bite.
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.
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?
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.
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!
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...
I am making this tonight, can't wait because it is two of my favorite foods
Let me know how it goes!
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.
That's about as long as I can usually hold out! Glad you liked. I need to make it again soon...
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!
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...
Excellent! I'm eating it as I'm typing, its delicious!
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. :)
Is there anything that isn't more delicious topped with an egg?
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!
Ha!
I made this tonight--it was wonderful. I can't wait to have leftovers for lunch tomorrow.
So nice to see so many people making and enjoying this dish! And leftovers make for a great lunch.
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.
Sounds like a delicious variation! It's definitely more an adaptable template than a defined recipe.
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!
Thanks! I hope he enjoys it as well!
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.
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.
Congratulations, it's an amazing recipe. Well deserved. Thank you for sharing the recipe.
Thanks! I'm flattered that, in light of all the amazing food in Italy, you're still taken with this little hippie recipe!
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.
as a bachlorette (sp?!?!) i thank you for creating such a simple, tasty and healthy meal! congrats!
Thanks! It makes a great dinner for one (and the leftovers, as I can attest, make tasty lunches).
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.
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!
Very tasty! Next time I will cut the kale into smaller lengths - they kept wrapping around the fork when I was mixing everything together.
Ha! I didn't even consider the problem of rogue kale. But I'm glad you enjoyed.
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.
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?
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.
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.
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.
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.
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.
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!
We didn't rinse our quinoa, and it tasted just fine -- and we used two different brands.
Love this. I'm always on the lookout for new ways to use winter produce that are a bit lighter and fresher tasting. Thanks!
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.
This sounds great! I have everything needed for this and will be trying it soon.
Excellent! Let me know how it turns out for you!
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!!
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!
My quinoa was mushy and it stuck together when I tried to fluff it. Boo!
photo 1 of 14
photo 2 of 14
Alas, poor Yorick...
photo 3 of 14
The stem ends of the kale, which was quite beautiful. If you can't find lacinato kale, you can use swiss chard or regular kale, or a mix of both.
photo 4 of 14
The kale gets roughly chopped into wide strips.
photo 5 of 14
Amanda shows off her brand-new (and very sharp) knife from Japan -- a great Christmas present!
photo 6 of 14
Quinoa, although about the same size as couscous, cooks for longer -- here, it simmers, covered, for 15 minutes and then steams for another 5.
photo 7 of 14
photo 8 of 14
Have you ever seen a more beautiful cross section?
photo 9 of 14
Here's Amanda's bright yellow citrus reamer! It's fabulous, and it really gets the job done -- with no seeds!
photo 10 of 14
Amanda snatches the pine nuts off the stove just before they start to burn!
photo 11 of 14
The kale goes right on top of the quinoa. With the cover on the pot, it steams until it's just tender but still has a bit of a bite.
photo 12 of 14
The quinoa and kale will be tossed with all of these fresh flavors once they're cooked.
photo 13 of 14
photo 14 of 14
this recipe was so amazing that i joined the website after making it!