2 cups salted water
1 bunch lacinato kale, washed and chopped into 1" lengths
1 meyerlemon, zested and juiced
2 scallions, minced
1 tablespoon toasted walnut oil
3 tablespoons toasted pine nuts
1/4 cup crumbled goat cheese
salt and pepper
1. Bring the water to a boil in acovered pot. Add the quinoa, cover, and lower the heat until it is just enoughto maintain a simmer. Let simmer for 10 minutes, then top with the kale andre-cover. Simmer another 5 minutes, then turn off the heat and allow to steamfor 5 more minutes.
2. While the quinoa is cooking,take a large serving bowl and combine half of the lemon juice (reserving theother half), all of the lemon zest, scallions, walnut oil (you can substitute oliveoil if you desire), pine nuts, and goat cheese.
3. Check the quinoa and kale whenthe cooking time has completed -- the water should have absorbed, and thequinoa will be tender but firm, and the kale tender and bright green. If thequinoa still has a hard white center, you can steam a bit longer (adding morewater if needed). When the quinoa and kale are done, fluff the pilaf, and tipit into the waiting bowl with the remaining ingredients. As the hot quinoa hitsthe scallions and lemon it should smell lovely. Toss to combine, seasoning withsalt and pepper, and the remaining lemon juice if needed.