One Pot Kale and Quinoa Pilaf

I came across this pilaf on Food52, the site that I absolutely adore! I can't get enough of this site. Some people read novels in their spare time. I read cookbooks and browse food blogs. Is that wrong?

I usually like to bring my lunch from home when I can and so does my husband. While he is ok with a can of tuna and a green salad, every single day, (may I add), I am not. I don't mind having the same thing for a couple days, especially if it's leftovers from dinner, but John CAN and DOES eat the same thing for weeks on end. Remember the granola bar he has every morning? Hahaha!

I saw this recipe and happen to have all the ingredients on hand and thought it would be perfect for our lunches. I tweaked it a little by deleting the green onions, switching up pine nuts for walnuts, feta for goat cheese (not a fan) and I added dried cranberries. Deliscous and easy. Pack in to-go containers and you have healthy lunches. By the way, I got 3 lunches out of it. But depending on your hunger, you might get 2.

One Pot Kale and Quinoa Pilaf

2 cups salted water
1 cup quinoa
1 bunch of kale, washed and chopped into 1/2 inch ribbons
1 organic lemon, zested and juiced
2 tablespoons walnut oil
1/2 cup walnuts, toasted and chopped
1/4 cup feta, crumbled
1/4 cup dried cranberries
salt and pepper, to taste


Bring the water to a boil in a covered pot. Add the quinoa, cover and lower the heat to a simmer. Let simmer for 10 minutes, then top with the kale and re-cover. Simmer another 5 minutes, turn off the heat and let it steam for 5-10 minutes.
In the meantime, in a large bowl, combine the lemon juice, zest, walnut oil, nuts, cranberries and salt and pepper.
Check the quinoa and kale and make sure the water has all been absorbed. Fluff with a fork and tip in the bowl with the remaining ingredients. Toss to combine. Serve warm or room temperature if you are serving right away. I also liked it cold, from the refrigerator.

m xo