Kale & Quinoa

As a working mom, I’m currently obsessed with trying to find quick, easy, healthy meals that my husband and I can share with our daughter (who is turning 1 next week and no, I don’t want to talk about it). Quick and easy, because my wonderful husband cooks dinner after putting E to bed so that we can eat when I get home. I stumbled upon One Hungry Mama and after browsing around for a bit, settled on very simple and tasty sounding One Pot Quinoa and Kale Pilaf. It takes about 20 minutes to make, since you can prep each step while the previous is cooking. It tastes best hot, but is still tasty cold. It could also work as a room-temp side at a BBQ or picnic. For E we left the nuts and cheese out, tossed everything and put some aside for her, simply because we’re holding off on introducing those foods to her for the time being.

http://onehungrymama.com/2011/04/family-food-find-one-pot-kale-quinoa-pilaf/#more-8623

One Pot Kale and Quinoa Pilaf, barely adapted from Food52
serves 2-4
(can be shared with kids 6+ mos)*
2 c salted water
1 c quinoa
1 bunch lacinato kale, washed, ribs removed and chopped into 1″ pieces
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
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!