Recipe adapted from Food 52
Ingredients
2 cups chicken stock
1 cup quinoa
3 handfuls of baby spinach
1 lemon, zested and juiced
2 cloves of garlic, minced
1 tablespoon olive oil
¼ cup toasted walnuts
¼ cup crumbled goat cheese
Salt and pepper
Instructions
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 summer for 15 minutes, or until all stock is absorbed and quinoa is firm but tender. If the quinoa still has a white center, add a bit of more water and all to cook a bit longer. Top with the spinach and re-cover. 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 the lemon juice, the zest, garlic, olive oil, toasted walnuts and goat cheese.
When the quinoa and kale are done, fluff the pilaf, and tip it into the waiting bowl with the remaining ingredients. Toss to combine, seasoning with salt and pepper to taste.