When you're working out - building muscle, burning calories - eventually your body is going to crave foods that benefit your hard work. It would be easy to go to your local bar and grill and chow down on a cheese burger and fries, but what your body really needs it proteins, carbs, and greens. I have here a recipe I came across on Food52's site that combines the proteins of quinoa with the nutrition of kale and creaminess of goat cheese.
In case you're new to the world of quinoa, welcome. It's pronounced keen-wa and is an amino-acid seed packed with proteins. While quinoa looks and cooks (soaked, boiled, and steamed) like a grain, it is actually a seed from a Goosefoot plant. What makes quinoa so beneficial to your health is that it's high in protein, fibers, carbohydrates, and magnesium. When cooked, it has a nutty taste and a grainy texture and is extremely versatile within recipes. This recipe mixes all different ingredients to produce a really rich and flavorful dish that can be served hot or cold and takes about 20 minutes to make. Two cups of quinoa uncooked may not look like a lot, but it nearly doubles when cooked. Cut this recipe in half if you want only one serving, or store it in an airtight container in the fridge for lunch! (Don't like goat cheese? Swap it out for some shredded fresh mozzarella.)
Recipe adapted from Food 52
Ingredients:
2 cups salted water
1 cup uncooked quinoa
1 bunch kale, washed, chopped into 1" pieces
1 lemon, zested and juiced
2 scallions, minced
1 tablespoon extra virgin olive oil
1/4 cup crumbled goat cheese
salt and pepper to taste
Directions:
Bring the water to a boil in a covered pot. Add the quinoa, cover, and lower the heat until it is just enough to maintain a simmer. Let simmer for 10 minutes, then top with the kale and re-cover, letting summer another 5 minutes, then turn off the heat and allow to steam for 5 more minutes.
While the quinoa is cooking, take a large serving bowl and combine half of the lemon juice (reserving the other half), all of the lemon zest, scallions, oil, and goat cheese.
Check the quinoa and kale when the cooking time has completed - the water should have absorbed, and the quinoa will be tender but firm, and the kale tender and bright green. If the quinoa still has a hard white center, you can steam a bit longer (adding more water if needed). When the quinoa and kale are done, fluff the pilaf, and tip it into the waiting bowl with the remaining ingredients. As the hot quinoa hits the scallions and lemon it should smell lovely. Toss to combine, seasoning with salt and pepper, and the remaining lemon juice if needed.
