Buzzwords in the food world lately: Kale and Quinoa. I'm probably a million years behind on this health craze, but oh well! In case you have never had either, which I hadn't until a couple weeks ago, here is a tiny blurb:
Quinoa is Spanish and originated in Ecuador, Bolivia, Columbia and Peru. It is a grain-like crop with edible seeds that are most commonly used here in the United States.
Kale is a form of cabbage and is also sometimes referred to as borecole. It is similar to collard greens and is most commonly seen in soups, particularly Italian types.
It's funny because this dish has been a buzz lately around my office. I got the recipe from Dana, my co-worker, and ever since everyone has been making it! I opened the fridge to heat some up today and noticed 2 other containers filled with the same dish :)
This is a super easy and super healthy one pot meal. Both of these things are "superfoods," which makes this a fantastic option if you're watching what you're eating or simply just trying to get a healthy dose of vitamins!
Onto the recipe! I adjusted this one a bit from Food 52.
- 2 cups low sodium chicken stock
- 1 cup quinoa
- 1 bunch kale, washed and chopped
- 1 lemon zested, and half juiced
- 1 tablespoon olive oil
- 2 scallions, minced
- 3 tablespoons toasted pine nuts
- 1/4 cup crumbled goat cheese
In a medium to large sauce-pot bring the chicken stock to a boil. Once boiling, add the quinoa and cover. Let cook for 10 minutes on a low simmer. Top with the kale and cook 5 more minutes (do not stir in the kale). Turn off the heat and let steam for 5 additional minutes.
Sprinkle with additional goat cheese if desired to serve!