Here’s an easy one pot vegetarian dish.
Quinoa and Kale
cups salted water
bunch kale, (I like the Tuscan/flat kale)washed & chopped into 1" lengths
lemon, zested and juiced
scallions, minced (or ¼ cup sweet onion)
tablespoons toasted chopped nuts (I like pine nuts, but any will work)
cup crumbled goat or feta 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 or sesame oil if you desire), nuts, and goat or feta cheese.
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. Toss to combine, seasoning with salt and pepper, and the remaining lemon juice if needed.