Quinoa and Kale Pilaf

Seasonal Recipe of the Week
Quinoa and kale pilaf is a one-pot, super-healthy dish I found on my beloved Food 52 website. Sometimes I am at a loss for a great vegetarian dish and this one is it, it’s the bomb!

Ingredients
2 cups salted water
1 cup quinoa
1 bunch lacinato kale, washed and chopped into 1" lengths
1 lemon, zested and juiced
2 scallions, minced
1 tablespoon toasted walnut oil
3 tablespoons toasted pine nuts
1/2 cup crumbled goat cheese
Salt and pepper

Procedure
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.

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 oil if you want), pine nuts, and goat 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. As the hot quinoa hits the scallions and lemon it should smell lovely. Toss to combine, seasoning with salt and pepper, and the remaining lemon juice, if needed.

Baked Quinoa Adobado Casserole

Seasonal Recipe of the Week
This baked quinoa dish is super yummy. Serve it with is a fresh, crunchy salad and some wine.

Ingredients
1 cup quinoa
2 tablespoons canola oil
1/2 medium white or yellow onion, small dice
2 medium jalapeños, seeded and finely chopped
2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
1 chipotle in adobo sauce, finely chopped
2 tablespoons finely chopped fresh cilantro
1 cup water
1 cup low-sodium chicken or vegetable broth
3/4 cup crumbled queso fresco

Procedure
Heat the oven to 350°F and arrange a rack in the middle. Rinse quinoa in a fine mesh strainer under running water.

Heat oil in a medium saucepan over medium heat. When it shimmers, add onion, jalapeños, 1 teaspoon of the salt, and pepper and cook until vegetables are soft, about 5 minutes. Add chipotle and cilantro and stir to combine. Add rinsed quinoa and remaining 1 teaspoon salt and stir to coat. Add water and broth and bring to a boil. Once boiling, transfer quinoa mixture to an 8-by-8-inch baking dish. Spread evenly, cover tightly with aluminum foil, and transfer to the oven. Bake until most of the liquid has been absorbed, about 20 minutes. Remove the foil, stir, sprinkle quinoa with cheese, and return to the oven. Bake uncovered until all of the liquid has been absorbed, the quinoa is tender, and the cheese has softened, about 5 minutes more.