Quinoa and Kale with Lemon, Chevre, & Toasted Almonds

  • 1 cup quinoa (white, red or black)
  • 1 bunch Lacinato kale
  • 1 lemon
  • 3 Tbsp minced red onion
  • 2 ½ Tbsp olive oil
  • 3 Tbsp sliced almonds
  • ¼ cup chevre (soft goat cheese)
  • Salt and freshly ground pepper

This is an easy and satisfying side dish that uses one pot to cook the quinoa and steam the kale. Packed with nutrition and tasty, this recipe will surely become a family favorite.

Rinse the quinoa well and let drain. Remove stems from kale and chop leaves into 1″ pieces. Boil 2 cups water in a pot with a tight fitting lid. Add the quinoa, cover pot, lower heat to a simmer and cook for about 10 minutes. Place kale on top of quinoa, replace lid and continue to cook for 5 minutes. Remove from heat and leaving lid on, steam for an additional 5 minutes. Quinoa should be tender with the little tail popped from each grain and the kale lightly cooked. Meanwhile, toast the almonds in a dry skillet over medium heat, stirring and watching carefully so as not to burn. Juice and zest the lemon, crumble chevre. Combine 1 Tbsp lemon juice, 2 tsp zest, chevre, red onion and oil in a small bowl. Fluff the quinoa/kale with a fork, place on a serving platter and drizzle dressing over top. Toss lightly to combine. Add more lemon, salt and/or pepper to taste. Top with toasted almonds.

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