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Kale and Quinoa with Smoked Almonds

Simple lunch for the week

I like this recipe because it is very simple and it keeps well in the refrigerator. I will often make it on a Sunday or Monday and have it for lunch that week. The smoked almonds add a lot of flavor and they go well with the goat cheese. You can use regular almonds (or another nut), and a different cheese like feta. This is a very flexible recipe.

vegetarian vegetables easy

A bag of prewashed and cut kale makes this recipe easier. I like to have a lot of kale in this, but you can adjust to your own tastes. If you are short on time you can skip the toasting of the quinoa. You could also use shallots or green onions for faster sauteeing.

Ingredients

1 small onion , minced
2 tablespoon olive oil
2 cloves garlic , minced
1 1/2 cup quinoa rinsed
2 3/4 cups water
1 teaspoon kosher salt
10 ounces kale , stemmed and chopped
1/3 cup smoked almonds chopped small
3 ounces goat cheese crumbled

Directions

Gather and prep ingredients.
Saute minced onion in olive oil until onion is softened, a few minutes.
Add minced garlic and saute until fragrant, about one minute.
Add the quinoa. Toast the quinoa for a few minutes, stirring frequently. Quinoa will start to be fragrant when toasted.
Add the water and salt to the pan. Bring to a simmer and reduce heat to low. Cover and cook for 10 minutes.
Add chopped kale to the pot. Cover. Cook for 5 minutes, then stir to combine.
Remove the cover and stir to combine. Quinoa should be cooked through and kale should be wilted. If quinoa is not cooked enough and pot is dry, you can add 1/4 cup of water, stir and continue cooking. If all water is not absorbed, cover and cook a few minutes longer.
Sprinkle the crumbled goat cheese smoked almonds over the top of pilaf and serve. Leftovers will be good for a few days and can be served reheated, cold, or at room temperature. If you will be saving leftovers, do not sprinkle all the almonds on top, because they will lose their smokiness. Save them and sprinkle them on top when serving.

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