food52
Winners_trophy

One Pot Kale and Quinoa Pilaf

By deensiebat, posted 6 months ago

Photo: Sarah Shatz


Amanda & Merrill's Notes:

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&M

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.

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.

Comments (61)Add yours

gingerroot

29 days ago

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

about 1 month ago

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!
EarlyToBed

about 1 month ago

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.
deensiebat   

about 1 month ago

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

about 1 month ago

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!
deensiebat   

about 1 month ago

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

2 months ago

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...
enbe

2 months ago

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!
deensiebat   

2 months ago

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...
monkeymom

3 months ago

Loved this. Great combo of flavors and textures!
likestocooklovestoeat

4 months ago

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

4 months ago

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.
deensiebat   

4 months ago

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?
devourthis

4 months ago

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.
kristen miglore   

4 months ago

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!
deensiebat   

4 months ago

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...
thirschfeld

4 months ago

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

4 months ago

Let me know how it goes!
MmeMoonpie

5 months ago

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.
deensiebat   

5 months ago

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

5 months ago

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!
deensiebat   

5 months ago

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...
Culinista Annouchka

6 months ago

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

6 months ago

*tasty leftovers/variations is what I meant.
Emily

6 months ago

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. :)
deensiebat   

5 months ago

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

6 months ago

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!
deensiebat   

6 months ago

Ha!
drbabs

6 months ago

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

6 months ago

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

6 months ago

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.
deensiebat   

6 months ago

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

6 months ago

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

6 months ago

Thanks! I hope he enjoys it as well!
Peanut

6 months ago

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.
deensiebat   

6 months ago

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.
Maria Teresa Jorge

6 months ago

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

6 months ago

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

6 months ago

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.
amreen

6 months ago

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

6 months ago

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

6 months ago

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.
deensiebat   

6 months ago

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!
CarynCooks

6 months ago

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

6 months ago

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

6 months ago

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.
holleya

6 months ago

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?
deensiebat   

6 months ago

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.
cathyeats

6 months ago

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.
kr2160

6 months ago

what would be a flavorful substitute for walnut oil?
deensiebat   

6 months ago

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.
BonEllen

6 months ago

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.
AppleAnnie

6 months ago

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.
deensiebat   

6 months ago

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   

6 months ago

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

6 months ago

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

6 months ago

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.
healthierkitchen

6 months ago

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

6 months ago

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

6 months ago

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!!
deensiebat   

6 months ago

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!

You can post comments here after you log in.

Editors' Pick
Cooks' Rating:
Thumb-up-gray   9 people like this recipe
Right Now in Recipes
1 Person
1 person is viewing Blueberry Almond Breakfast Polenta
1 Person
1 person is viewing Absurdly Addictive Asparagus
1 Person
1 person is viewing Baked french toast
1 Person
1 person is viewing Suya Swordfish
See a slideshow of this recipe:
You might also like this recipe:
Daddy's Carbonara
Daddy's Carbonara
From our shop:
Buckwheat Honey
Buckwheat Honey
from Bee Raw, $12.00

Terms|Privacy

About food52|Contact Us|FAQ|Press