This is a super fast and easy, one-pot light, citrusy, healthy, satisfying dish. The original recipe calls for kale but any leafy green vegetable will work. I used collards but I have used spinach and chard. It’s all good.

I pretty much follow the Food52 recipe with just a few changes. It’s so simple the changes don’t really matter though.

Kale Quinoa Pilaf slightly adapted from a Food52 article

• 2 cup salted water
• 1 cup quinoa
• 1 bunch of kale or any leafy green like collards or spinach, washed and chopped
• 1 lemon, zested and juiced
• 2 scallions, minced (I used onions)
• 1 tablespoon oil
• 3 tablespoons toasted pine nuts (I used a mix of seeds, nuts and dried fruit)
• 1/4 cup crumbled goat cheese (I actually had this but  use any cheese)
• Salt and pepper

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 add the kale to the pot and re-cover. Simmer another 5 minutes, then turn off the heat and allow to steam in the pot for 5 more minutes. (I let mine steam off the heat for more like 30 minutes and it was fine. The photo is when the quinoa has been simmering for 10 minutes and I just added the kale)

While the quinoa and kale are steaming, take a large serving bowl and combine the lemon juice and zest, scallions (or onions), oil and goat cheese in a serving bowl.

When the quinoa and kale are done, fluff the pilaf, and tip it into the waiting bowl with the lemon and oil mixture. As the hot quinoa hits the scallions and lemon it should smell lovely. Toss to combine, seasoning with salt and pepper, add more lemon juice and top with nuts and seeds if you are using them.

Leftovers are great for several days. I like to add a little lemon and oil to freshen it up after a day or two in the refrigerator.