A one-pot meal is the ultimate convenience food, and this Kale and Quinoa Pilaf checks all the boxes for a nutritious, satisfying dish that comes together with minimal fuss. This recipe combines protein-rich quinoa with nutrient-dense kale, all enhanced with bright flavors from lemon, garlic, and a touch of goat cheese for creaminess. Whether you’re meal prepping for the week or need a quick weeknight dinner, this versatile pilaf will become a staple in your kitchen.
Why You’ll Love This Recipe
This One-Pot Kale and Quinoa Pilaf is a game-changer for busy weeknights. The combination of fluffy quinoa and tender kale creates a perfect balance of protein and greens in one simple dish. The bright lemon flavor and subtle heat from red pepper flakes wake up your taste buds, while the pine nuts add a delightful crunch. Best of all, everything cooks in a single pot, meaning less cleanup and more time to enjoy your meal. This recipe is also incredibly versatile – eat it warm as a main dish, cold as a salad, or as a side to your favorite protein.
Ingredients
- 2 cups vegetable broth
- 1 cup quinoa, rinsed and drained
- 1 bunch kale (about 4 cups chopped), stems removed and leaves thinly sliced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- ¼ teaspoon red pepper flakes
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup toasted pine nuts
- ¼ cup crumbled goat cheese
- ¼ cup chopped fresh basil
Directions
- In a medium saucepan, bring the vegetable broth to a boil over high heat.
- Add the rinsed quinoa, reduce heat to low, cover, and simmer for 10 minutes.
- While the quinoa is cooking, prepare the kale by removing the tough stems and slicing the leaves into thin ribbons.
- After 10 minutes, spread the kale over the partially cooked quinoa (don’t stir yet), cover again, and continue cooking for 5 more minutes.
- Remove the pot from heat but keep it covered. Let stand for 5 additional minutes to allow the kale to steam and the quinoa to finish absorbing the liquid.
- Meanwhile, in a small bowl, whisk together the olive oil, minced garlic, lemon juice, lemon zest, red pepper flakes, salt, and pepper.
- Uncover the pot and fluff the quinoa with a fork, gently incorporating the kale as you do.
- Drizzle the dressing over the quinoa and kale mixture and toss gently to combine.
- Fold in the toasted pine nuts, goat cheese, and fresh basil just before serving.
Servings and Timing
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Servings: 4 as a main dish, 6 as a side
Each serving as a main dish provides approximately 280 calories with a good balance of protein from the quinoa, healthy fats from the olive oil and pine nuts, and plenty of vitamins and minerals from the kale.
Variations
- Mediterranean Style: Add chopped olives, sun-dried tomatoes, and feta cheese instead of goat cheese.
- Asian Inspired: Swap the lemon juice for lime, add soy sauce instead of salt, and include a teaspoon of grated ginger. Top with sesame seeds instead of pine nuts.
- Protein Boost: Add a can of drained and rinsed chickpeas or white beans to make the dish more filling.
- Seasonal Swap: Replace kale with spinach, Swiss chard, or any seasonal greens you have on hand.
- Nut-Free Version: Substitute pumpkin seeds or sunflower seeds for the pine nuts.
Storage and Reheating
This pilaf stores beautifully, making it perfect for meal prep:
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Freeze individual portions for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Gently warm in a covered saucepan over low heat with a splash of water or broth to refresh the quinoa. Alternatively, microwave on medium power with a damp paper towel covering the dish.
- Cold Option: This pilaf also tastes delicious cold, straight from the refrigerator, as a grain salad.
FAQs
Can I use pre-washed quinoa? Yes, but it’s still recommended to give it a quick rinse to remove any remaining saponins, which can give quinoa a bitter taste.
Is this recipe gluten-free? Yes, quinoa is naturally gluten-free. Just ensure your vegetable broth is also gluten-free if you have celiac disease or gluten sensitivity.
Can I make this vegan? Absolutely! Simply omit the goat cheese or replace it with a vegan alternative like nutritional yeast or your favorite plant-based cheese.
What if I don’t have pine nuts? Walnuts, almonds, or pepitas make excellent substitutes. Just be sure to toast them lightly to enhance their flavor.
Can I use frozen kale? Yes, frozen kale works fine in this recipe. No need to thaw it first; just add it directly to the pot and you may need to cook for an extra minute or two.
Conclusion
This One-Pot Kale and Quinoa Pilaf is the perfect example of how healthy eating doesn’t have to be complicated or time-consuming. With its balance of protein-rich quinoa, nutrient-packed kale, and bright, zesty flavors, it delivers both nutrition and satisfaction in every bite. The fact that it all comes together in one pot makes it ideal for busy weeknights, and its versatility means you can enjoy it in multiple ways throughout the week. Whether you’re a seasoned cook or just starting out in the kitchen, this recipe offers a simple way to incorporate more whole grains and greens into your diet without sacrificing flavor or convenience.
Related Recipes to Explore
If you enjoyed this One-Pot Kale and Quinoa Pilaf, you might also like these delicious and nutritious recipes:
- Try a comforting One-Pot Zesty Steak Pasta for a flavorful and protein-packed meal.
- If you’re looking for a hearty yet healthy dish, check out this Garlic Butter Chicken Balls with Creamy Parmesan Pasta.
- For a vegetable-forward side, these Garlic Herb Roasted Potatoes, Carrots, and Zucchini make a great addition to any meal.
- Keep the one-pot theme going with a creamy Garlic Parmesan Chicken Pasta Bake that’s perfect for a cozy dinner.
- If you’re craving a unique fusion of flavors, don’t miss this Street Corn Chicken Rice Bowl for a delightful mix of textures and spices.
One-Pot Kale and Quinoa Pilaf
Equipment
- Medium Saucepan
- Mixing Bowl
- Knife
- Cutting Board
- Whisk
Ingredients
Main Ingredients
- 2 cups vegetable broth
- 1 cup quinoa rinsed and drained
- 4 cups kale stems removed, leaves thinly sliced
- 2 cloves garlic minced
- 1 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp lemon zest
- 0.25 tsp red pepper flakes
- 0.5 tsp salt
- 0.25 tsp black pepper
Toppings
- 0.25 cup toasted pine nuts
- 0.25 cup crumbled goat cheese
- 0.25 cup chopped fresh basil
Instructions
- In a medium saucepan, bring the vegetable broth to a boil over high heat.
- Add the rinsed quinoa, reduce heat to low, cover, and simmer for 10 minutes.
- While the quinoa is cooking, prepare the kale by removing the tough stems and slicing the leaves into thin ribbons.
- After 10 minutes, spread the kale over the partially cooked quinoa (don’t stir yet), cover again, and continue cooking for 5 more minutes.
- Remove the pot from heat but keep it covered. Let stand for 5 additional minutes to allow the kale to steam and the quinoa to finish absorbing the liquid.
- Meanwhile, in a small bowl, whisk together the olive oil, minced garlic, lemon juice, lemon zest, red pepper flakes, salt, and pepper.
- Uncover the pot and fluff the quinoa with a fork, gently incorporating the kale as you do.
- Drizzle the dressing over the quinoa and kale mixture and toss gently to combine.
- Fold in the toasted pine nuts, goat cheese, and fresh basil just before serving.