Method

Bring 2 cups salted water to a boil over high heat in a large pot with a cover. Add the quinoa, cover, and lower the heat until it is just high enough to maintain a simmer. Cook for 10 minutes, then top the quinoa with the kale and re-cover. Simmer another 5 minutes, then turn off the heat and allow the quinoa and kale to steam for 5 more minutes.

While the quinoa is cooking, take a large serving bowl and combine the lemon zest, half the lemon juice, the scallions, walnut oil, pine nuts, and goat cheese. Salt and freshly ground black pepper

Check the quinoa and kale—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 it 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.

TIPS AND TECHNIQUES Early To Bed: "I've now made this delicious recipe several times, with variations. Variation 1: I use half white and half brown quinoa, toasted (until popping) before cooking. Variation 2: I increased the kale- to-quinoa proportion, and then used it as the filling for a frittata (or quiche). Six eggs plus a bit of cream, mix in the kale and quinoa, pour into an 8 × 8-inch dish or pie plate or pie crust, bake at 350°F until set, and then serve and enjoy."

ABOUT THE COOK Deena Prichep produces stories for print and public radio and writes the blog Mostly Foodstuffs (www.mostlyfoodstuffs.blogspot.com) from her home in Portland, Oregon. Her best entertaining tip: "Sangria can be cheaper than a six-pack." Her favorite recipe from a cookbook: "The herb jam from Paula Wolfert's The Slow Mediterranean Kitchen—I've made it scads of times, and there's really nothing quite like it."

WHAT THE COMMUNITY SAID Rolando74: "You're probably getting bored with people telling you how good this is. I substituted feta for the goat cheese and it was great. I'm sending it to my vegetarian sister right now." Lacerise: "This is one of my new favorite recipes! It's destined to become a staple in my cooking repertoire. Healthy, bright and flavorful, easy, and picnic or dinner party worthy. The lemonyness from the juice and zest and the walnut oil's nuttiness are terrific!" Thistle pie: "This is a wonderful recipe! I have now made it three times in the past month! Yum! I am a huge fan of quinoa and vowed to try to find some new kale recipes to convert me to a kale enthusiast. This one recipe did it. Thank you!"

Reprinted with permission from The Food52 Cookbook by Amanda Hesser and Merrill Stubbs, published by William Morrow

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