(can be shared with kids 6+ mos)*
2 c salted water (I like to use organic veggie broth)
1 c quinoa
1 bunch kale, washed, ribs removed and chopped into 1″ pieces ( I use the curly kale and)
zest of 1 lemon
juice of 1 lemon, divided
1 Tbsp walnut oil (you can substitute another nut oil or olive oil)
1/4 cup crumbed feta cheese (leave out if your vegetarian)
3 Tbsp toasted pine nuts
2 scallions, chopped (green and white parts)
salt and pepper
1. Bring salted 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. Allow to simmer for 10 minutes.
2. Add kale to the pot, piling the leaves on top of the quinoa. Cover and simmer for another 5 minutes. Turn off the heat, leaving the covered pot on the stove. Allow the kale and quinoa to steam for another 5 minutes. It’s done when all of the water has been absorbed and the quinoa and kale are tender. If the quinoa still has a hard white center, add a little bit of water and steam longer.
3. In the meantime, in a large serving bowl combine lemon zest, half of the lemon juice, oil, feta, pine nuts and scallions.
4. Fluff the quinoa and kale pilaf and add it to the bowl with the zest, juice, oil and other ingredients. Toss to combine. Add remaining lemon juice and salt and pepper to taste. Serve!
I usually just cook the quinoa and kale separate. Then put it all together in a big bowl.