One Pot Kale and Quinoa
2 cups salted water
1 cup quinoa
1 bunch kale, preferably lacinato kale*, washed and cut into 1″ lengths
1 lemon, zested and juiced
2 scallions, thinly sliced
1 T. toasted walnut oil or olive oil
3 T. toasted pine nuts**
1/4 cup crumbled feta or goat cheese
salt and pepper
*also known as black kale, Tuscan kale or dinosaur kale
**To toast pine nuts, place them in a heated skillet and watch them carefully, shaking the pan often. Pine nuts cook, and burn, quickly, so don’t leave them untended.
Bring water to a boil in a large pot. Add quinoa, cover and simmer at a very low heat for 10 minutes. Top with the kale, recover and simmer another 5 minutes, then turn off the heat and allow to steam for 5 more minutes.
Meanwhile, in a large serving bowl combine the walnut or olive oil with the lemon zest, half of the lemon juice and all of the scallions.
Check the quinoa and kale–the water should be absorbed and the quinoa should be tender but firm. If it is not, steam it a bit longer. When the quinoa and kale are done, add them to the serving bowl and toss to mix the ingredients. Add the toasted pine nuts and cheese, salt and pepper to taste and gently toss again. Add the remaining lemon juice if needed.
WW SmartPoints per serving: 7