Lemony Kale and Quinoa

Hi hi. So I figured I would finally post the recipe for this magical quinoa and kale thing I 've been (am) obsessed with for two weeks now. I honestly can't stop eating it for lunch, as a side dish with dinner, as a snack, whatever. It's delicious AND packed with essential nutrients and protein. It's cray cray (sorry, it's a compulsion. I have to say cray sometimes. I'm working on it).

Lemony Kale and Quinoa

Lemony Kale and Quinoa

P.S.- did you watch football Sunday?? MAN what a day. It's not really a secret I'm a big time Hawks fan, so Sunday was a literal rollercoaster of emotion. The Pats/ Colts game though.... sorry, Colts. *sad emoji*

P.P.S- You guys know I'm in grad school right? I've indirectly mentioned it before, but yes, I'm getting my master's and it's pretty sweet. I'm truly excited to finally be starting on fulfilling this dream, but it does take a big chunk of my time. So, I try to post every other day, however sometimes school or work will need me more than blogging, :) Just so ya know!

Lemony Kale and Quinoa

Lemony Kale and Quinoa

OK, anyway, this quinoa pilaf (I guess it's a pilaf? maybe salad?) is so ridiculous. I could kick myself for not thinking of this quinoa-kale combo before now. It's NOT like munching on a kale leaf, trust me. The greens meld into the background so you get more of that nummy seed-grain quinoa texture, then of course all the nuts and cheese and lemon. MMMMMM. Pretty sure that trifecta of toasty nuts, tangy cheese and bright lemon are what make this so addictive. I used pecans and goat cheese because I like them and it's what I had, but feel free to sub any cheese and nuts you love! That lemon though. It's pretty much necessary.

Give it a shot and let me know whatcha think!

Lemony Kale and Quinoa

Ever so slightly adapted from Budget Bytes

1/2- 1 bunch kale, stems removed and roughly chopped into ribbons

1 tablespoon olive oil

1 cup quinoa, rinsed

1 bouillon cube + water or 1 1/2 cups stock

1/8 teaspoon fresh ground pepper (a few grinds)

zest of one lemon

juice of half a lemon

1/2 cup goat cheese

1/2 cup pecans, toasted and chopped

Heat oil over medium heat in a deep pot. Add kale and wilt slightly, until it's bright green and looks a little bit softer.* Add quinoa and stir around for a minute to toast it. Add liquid and bouillon cube, if using, and pepper. Bring to boil uncovered, then turn heat to lowest setting and cook with lid on for about 20 minutes, until quinoa is cooked (they will be translucent and their little "tails" will come out). Add lemon juice and zest. Cool, then add cheese and nuts. Serve warm or cold. Stores in fridge for 3-4 days.

*Sometimes I throw a handful of spinach in too, for funzies.