Quinoa Pilaf with Kale & Corn ♥ Recipe

Today's new favorite kale recipe: Quinoa and kale cooked in one pot, then tossed with a bright lemon vinaigrette and a few kernels of corn. You might serve it on the side, you might choose it for Meatless Monday.

So. Confession time. You know that household chore you put off and put off and put off some more and then when you finally buck up and just do it, well, it takes all of ten minutes start to finish? (Except for the four months it took to get around to it in the first place.) Kale is like that for me, it's a bit of a chore, something I ought to buy/cook/eat more of but always put off. Then when I finally do, I'm half surprised to realize all over again, that "Hey! Kale is really good stuff!" And no chore at all!

Enter this quinoa, just quinoa and kale cooked at the same time in the same pot – yay, just one dish – then tossed with raw corn kernels and a lemon vinaigrette and topped with a few toasted walnuts and feta. That's it. Why did I put this off? You don't want to make the same mistake.

RECIPE for QUINOA PILAF with KALE & CORN

Hands-on time: 20 minutes
Time to table: 30 minutes
Makes 4 cups

QUINOA & KALE
2 cups salted water
1 cup (165g) quinoa, rinsed well under running water
4 cups (about 3 ounces) kale, washed well under running water & chopped

PILAF
1 ear corn, kernels (How to Cut Corn Off the Cob)
2 green onions, chopped
Zest & juice of a lemon (about 2 tablespoons)
1 tablespoon olive oil
Salt & pepper to taste

TO FINISH
2 tablespoons toasted walnuts, chopped
2 tablespoons feta, crumbled

QUINOA & KALE In a large pot, bring water to a boil. Add quinoa and stir to distribute. Adjust heat to maintain a simmer, cover and let cook for 10 minutes. Add the kale, press it into the quinoa and remaining liquid. Cover and cook for another 5 minutes. Check to make sure the kale is done (it should be slightly puffed and soft to the tooth) and remove from the heat. Let rest, covered, for 5 minutes.

PILAF Collect corn, green onion, lemon zest, lemon juice, olive oil and salt and pepper in a bowl. Stir in cooked quinoa and kale. Taste and adjust the seasoning. Transfer to a serving bowl, top with walnuts and feta.

TODAY'S VEGETABLE RECIPE INSPIRATION Adapted from The Food52 Cookbook: 140 Winning Recipes from Exceptional Home Cooks

NUTRITION INFORMATION Per Half Cup/Cup: 127/254 Calories; 5/9g Tot Fat; 1/2g Sat Fat; 2/4mg Cholesterol; 34/68mg Sodium; 18/35g Carb; 2/5g Fiber; 1g Sugar; 4/9g Protein. WEIGHT WATCHERS POINTS: WW Old Points 2.5/5 & WW PointsPlus 3/7

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