One-Pot Kale and Quinoa Pilaf
This One-Pot Kale and Quinoa Pilaf is a nutritious, satisfying dish that comes together with minimal fuss. Combining protein-rich quinoa with nutrient-dense kale, bright lemon flavors, and a touch of goat cheese for creaminess, this meal is perfect for meal prepping or a quick weeknight dinner.
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.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently in a covered saucepan over low heat with a splash of water or broth. This dish also tastes great cold as a grain salad.