This is a great one pot meal. It’s my go to for lunch or dinner because it takes 20 minutes or less to make and it’s fresh and delicious. I have seen variations of this theme (one pot quinoa and kale) because they go so well together. If you can’t get meyer lemons, use regular ol’ lemons! I like to utilize the dried goods in my pantry and you can too! Replace the sultanas with currants, regular raisins or chopped dried apricots or figs. Replace the pine nuts with toasted pistachios, pecans or walnuts, or even pumpkin or sunflower seeds. You can add chopped scallions, chopped onion, or minced shallot. Fresh herbs would go nicely, and even steamed broccoli or green beans. But the recipe here is simple and delicious, so give it a try!
2 cups quinoa (I like the triple washed)
3 cups water
1 head lacinato/dinosaur kale, washed, dried, de-stemmed, and chopped or shredded (you can use curly kale if you prefer it!)
1/4 cup toasted pine nuts
1/4 cup sultanas (golden raisins)
Juice and zest of 1 meyer lemon
1 T olive oil
sea salt and fresh ground black pepper to taste
Add quinoa and water to a small pot on high heat. When it comes to a boil, turn the heat down to low, cover and cook for 15 minutes. Remove from heat and fluff with a fork. Add kale and cover for a few minutes to allow the kale to steam. Add pine nuts, sultanas, lemon juice and zest, olive oil, salt and pepper. Mix well and serve warm or room temp.