Doubling up on the superfoods

I'm not a big fan of eating something just because it's labeled as a "superfood." But I've seen this recipe getting rave reviews on Food52 for years now, and always thought it might be a good option for Mom and me, since it's gluten free. I finally got around to making it tonight, and we both loved it and will definitely be having it regularly once I am cooking for just the two of us again. It's really easy, too, especially if you use bagged kale when fresh kale is not in season. Once in a while the masses are not wrong (recent elections aside).

One Pan Kale and Quinoa Pilaf

Adapted from Food52

You can also use half a 10-ounce bag of pre-washed and chopped Trader Joe's Organic Tuscan Kale or Trader Joe’s Kale, which saves some work. This is one of the most popular recipes on Food52, with almost 12,000 “saves” and over 400 comments, many including suggested substitutions, the most common of which I’ve already written into the recipe below. I've incorporated some of the cooking techniques (dry toasting the quinoa; using less water) Cook’s Illustrated developed for their own quinoa pilaf.

1 cup (160 grams) white, red, or tricolor pre-washed quinoa
1¼ cups (300 grams) water
½ teaspoon fine sea salt
1 bunch Tuscan (aka lacinato or dinosaur) kale, regular kale, or chard, washed and chopped into 1-inch lengths (see note)
zest of 1 regular or Meyer lemon, plus the juice from half the lemon
1 tablespoon (13 grams) walnut oil or extra-virgin olive oil
¼ cup (30 grams) chopped walnuts or pecans; or 3 tablespoons toasted pine nuts
¼ cup crumbled goat or feta cheese
2 scallions, thinly sliced; or 5 or 6 chives, snipped
kosher or finishing salt
freshly ground black pepper

    1. Toast the quinoa in a large saucepan, saucier, or sauté pan over medium-high heat, stirring frequently, until the quinoa is very fragrant and makes a consistent popping sound, 5–7 minutes.
    2. Stir in the water and fine salt, and bring to a simmer. Cover, turn the heat down to low(ish), and simmer for 10 minutes, adjusting the heat as needed to maintain a gentle simmer.
    3. Stir the quinoa, then top with the kale. Cover and simmer until the water is absorbed and the quinoa is just tender but still firm, about 8–10 more minutes. Add a little bit of water if it is all absorbed before the quinoa is ready. Take the pan off the heat and let sit, still covered, for 10 minutes.
    4. Meanwhile, in a large serving bowl, combine the lemon zest and juice, oil, nuts, cheese, and scallions.
    5. When the quinoa and kale are done, fluff with a fork, then scrape into the serving bowl. Toss to combine with the other ingredients. Taste, and season as needed with salt, pepper, and/or a squeeze more lemon juice. Serves 2–4.