Kale and Quinoa Pilaf, a One-Pot Treat

February offers so many opportunities to overindulge: Super Bowl parties, Lunar New Year celebrations, over-the-top Mardi Gras feasts, and Valentine's Day sweets all conspire to make poor nutrition choices inevitable. Or is it just me? It's time to increase my healthy daily protein and vegetable intake. Time to choose dishes that are fresh, affordable, tasty and not overly complicated to prepare. Kale plus quinoa just made the rotation with this delicious pilaf recipe. Kale + Quinoa = delicious, really? Absolutely, I wouldn't fool you. So here's one more recipe utilizing these ubiquitous ingredients. 

Food blogs, pinterest pages and restaurant menus feature tons of kale and quinoa dishes; some tasty, others not so much. My Recipe Index holds several kale recipes and a few that incorporate quinoa. None called for a combination of the two. Are kale and quinoa over-hyped food fads or essential super foods? Maybe both, but nutritious plus tasty makes a great combination... as long as it isn't repeated too often with the same ingredients. RL might would definitely not be thrilled with a daily dose of kale. 

Kale can lower cholesterol, diminish the risk for several cancers, provides antioxidant and and-inflammatory benefits and offers a host of vitamins and nutrients. Surprising factoids: one cup of kale and more vitamin C than a medium orange, is a good source of omega-3 and protein, and has more calcium than an equivalent quantity of milk. Google "kale" for additional data, it's interesting reading.


Consumed for centuries by the Incas, quinoa has only become popular in our culture in this century. 

The Food and Agricultural Organization of the United Nations (FAO) has officially declared that the year 2013 be recognized as "The International Year of the Quinoa".

Quinoa is very high in protein and, unlike most grains, it is a complete protein containing all of the essential amino acids we need for good health. Like kale, it provides antioxidant and anti-inflammatory benefits and a host of nutrients. Google "quinoa" for more information on this amazing gluten-free grain. Back to the recipe. 

Kale and Quinoa Pilaf is a quick and easy, one-pot wonder that takes less than 30 minutes to prep and cook. Its a terrific solution when you are pressed for time. Bonus! it doubles easily and holds well in the refrigerator. Enjoy the pilaf warm as an entree or side dish, or chill it to serve later as a room temperature salad. Add slivers of cooked chicken for the meat-lovers and it is a filling meal. 

Even the leftovers are versatile components to other dishes.This morning I added a cup of leftover pilaf (minus the grapes) to a frittata. Or use the pilaf to stuff peppers, chiles or tomatoes and roast in the oven. Or...  Don't ignore kale and quinoa; this is a protein-packed duo.

One-Pot Kale and Quinoa Pilaf

adapted from a recipe on Food52

Serves 2-4

2	cups lightly salted water
1	cup quinoa, rinsed and drained
1	bunch curly kale, washed and chopped into bite-size pieces
1	large lemon, zested and juiced (about 4-oz juice)
2	fat scallions, green and white parts, minced
1	tablespoon walnut oil or extra virgin olive oil
3	tablespoons toasted pine nuts (I used pepitas) fresh parsley, minced
1/4	cup crumbled feta cheese red grapes, halved (optional)
	salt and freshly ground pepper Bring the water to a boil in a covered pot. Add the quinoa and cover. Lower the heat and let simmer for 10 minutes. Top with the kale, cover and, without stirring, simmer another 5 minutes. Then turn off the heat and allow to steam for 5 more minutes. While the quinoa cooks, make the sauce. In a large serving bowl combine half of the lemon juice (reserving the other half), all of the lemon zest, scallions, oil, pine nuts, parsley, grapes (if using) and cheese. Check the pot 5 minutes after you add the kale; the water should be absorbed, the quinoa barely tender. If the quinoa still retains a hard white center, steam a while longer, adding more water as needed. When the quinoa and kale are done, fluff the pilaf and add to the serving bowl holding the sauce,. Toss to combine and season with salt and pepper. Taste and adjust seasoning, adding the remaining lemon juice if needed.  Below are some other quinoa or kale recipes on this blog:

Strawberry, Spinach and Quinoa Salad with Roasted Pecans

Quinoa Mediterranean Salad

Savory Quinoa Patties

Pasta with Kale, Mushrooms and Walnuts

Kale Salad with Pine Nuts, Raisins and Parmesan

Chicken Florentine with Kale and Mushrooms

Smoky Kale and Beans

Braised Kale and Ham Bits with Grits

Kale and Artichoke Grilled Cheese Sandwich

Kale Gratin

Colcannon with Kale

Kale and Egg Skillet

Turkey and Kale Bread Pudding

Cheese Grits with Andouille Sausage for Breakfast

Are you a fan of grits, that coarse grained, stone ground corn most often associated with Southern cooking? I'm no Southerner, unless months afloat in SouthEast Alaska count, but I do love grits. Just serve me some grits, an indulgent bowlful of ooey gooey, creamy cheese grits; plain buttered grits, bacon and black pepper grits, cheesy grits, shrimp and grits, grits covered with a sausage gravy or a mushroom ragu... You get the idea, and what could be better on a cool, drizzly morning, than a heaping mound of grits for breakfast? Well, how about a pile of peppery cheese grits topped with a handful of spicy Andouille sausage coins? Add a swirl or two of warmed maple syrup, just because. 

That bowlful of heaven can make me forget any dreary weather outside the raindrop-streaked kitchen windows. Cheese Grits plus Andouille can fuel both body and soul, whether I head out for an adventure, or plan to hang out inside, curled up under a blanket in a comfy chair, reading and listening to the rain.    

Cheese Grits

Grits:

2 1/2 cups chicken stock (or use salted water)

1/2 cup milk

3/4 cup stone-ground grits*

1/2 cup heavy cream (optional)

a generous knob of butter 
3/4 cup shredded cheese (I mixed Tillamook Smoked Black Pepper White Cheddar and some fresh Parmesan), more or less as desired

2 spring onions, both white and green parts, sliced thin 

Sea salt and white pepper (I love to finish with a sprinkle of smoked salt)

To make the grits: 

Use a heavy bottomed 3-quart pot and bring the chicken stock to a boil over medium-high heat. Add the milk, then slowly whisk in the grits. When the grits begin to bubble, reduce the heat to medium-low and simmer, stirring frequently with a wooden spoon so the grits don't stick and scorch. Cook according to the package directions, or until the mixture is smooth and thick (simmered about 35 minutes on my stovetop using the Charleston grits shown below). 

Remove from heat and stir in the cream, butter, cheese and green onions; season with salt and pepper to taste. Add more milk or cream as desired for looser grits; they will set up and thicken a bit as they stand.

Topping:
1/2 link of Hempler's Andouille sausage per serving, sliced into thick coins and seared in a hot skillet until heated through, releasing the fat. Remove with a slotted spoon and add to each bowl of warm grits. 

Note: Accompany with a variety of hot sauces for those, like RL, who doses everything with a shot of green Tabasco, or Cajun Sunshine, or Sriracha, etc.

*I prefer coarse, stone ground grits, but when pressed for time I've turned to Albers quick-cooking grits for good results in under 10 minutes. That's Albers Quick Cook, NOT instant grits which turn out as mushy and tasteless as wallpaper paste, or what I imagine wallpaper paste would taste like if I ate any, which I haven't. Maybe less unpalatable than poi, which I have tasted and now avoid? Not even as tasty as the jarred white paste we nibbled on in kindergarten? Now I'm off topic - sorry.  The point is, I want my grits to have some definite corn flavor and a little crunchy texture in each bite.

Savory Quinoa Patties

It's hard to cook just a little quinoa. Those deceptively tiny grains fluff up so enthusiastically I know they want to take over the kitchen. Turn your back and poof! there's even more quinoa in the pot, or at least it seems that way. Instead quinoa just takes over refrigerator space as you store the overage from a typical batch. Accept this as a gift, a challenge to get creative.

Earlier this week we enjoyed a Quinoa Mediterranean Salad for several meals, but a generous bowlful still remained, chilling out in the fridge. I could have served it as a salad one more time, but we were ready for something different. Inspiration came from a SevenSpoons' post that reviewed a quinoa patty recipe from Heidi Swanson's award-winning book Super Natural Every Day. That led me to these crunchy little cakes of deliciousness.

Just my luck, we ate every single patty this time so there were no leftovers. Too bad, because I think quinoa patties might pair well with a frisee salad and I still want to top a fat quinoa cake with a soft poached egg and parsley sauce. I must be thinking of the SevenSpoons' photo that first brought me to this recipe.

While I used leftover Mediterranean salad as the base for these patties,  plain quinoa could serve as well. Add some of your favorite savory ingredients and you're half-way there. These little cuties come together quickly after you mix cooked quinoa with crumbled cheese, capers, green onions, herbs and seasonings, breadcrumbs and eggs. Use a small cookie scoop to portion the mixture into small balls and use your fingers to compact the mixture a bit to avoid crumbling as they cook.

Heat a tablespoon of oil in a nonstick pan over medium-high heat, place the quinoa balls in the pan and gently flatten to form small patties, about 1/2" thick. Now leave them alone for several minutes - really, don't move them, don't poke them, just ignore them - so the base will set and hold them together nicely. Cook for 3 to 5 minutes until the bottom is nicely browned.

Photo: space the patties so you can turn each one without disturbing its neighbors

Use an offset spatula to gently turn them over cook until the second side is nicely browned, about 2 to 3 minutes.

Photo: note the crispy, golden-brown crust

Keep the first batch warm while you cook the remaining patties, or use two skillets or a large griddle and cook them all at once. You'll want to serve them hot, with a sauce on the side. To sauce or not to sauce is a major decision. RL covered his last few patties with Thai Peanut Sauce.

Photo: RL likes a little sauce on his quinoa patties

I couldn't choose a favorite between Sweet Thai Red Pepper Sauce and Mint Tzatziki, so I tried both. Both sauces were delicious and highlighted different ingredients in the patty mixture, but I preferred my quinoa cakes plain, without any sauce to mask the already tasty flavors.  

The surprise of the day was RL's change of opinion from "Do I really have to eat these?" to an enthusiastic "Let's have them again soon". That's fine with the cook although I am officially through posting quinoa recipes for a long while. Unofficially though, quinoa might appear on my plate again soon. It has joined kale as a current must-have ingredient.

Quinoa Patties

Makes 12 small patties

2 cups cooked quinoa (I used leftover Quinoa Mediterranean Salad)

1 Tablespoon capers, rinsed & drained

4 green onions, sliced in thin rings

2 eggs, beaten

1/2 cup seasoned breadcrumbs

1/2 cup Parmesan cheese, shredded or grated

a generous handful of fresh feta or mozzarella crumbles

2 Tablespoons fresh parsley or mint or both, roughly chopped

Salt and freshly ground black pepper, to taste

Hot sauce, to taste (option)

Olive oil, canola oil or clarified butter to cook the patties

1. Combine all of the ingredients except the oil and mix thoroughly. Chill and let rest a while to allow the breadcrumbs to soak and soften. 
2. Portion the mixture into twelve small balls.
3. Heat a tablespoon of oil in a pan, place the quinoa balls in the pan and gently flatten with a spatula to form patties, roughly 1/2" thick. Now leave them alone for several minutes - don't move them, don't poke them, just ignore them - so the base will set and hold them together nicely. Cook for 3 to 5 minutes until the bottom is nicely browned.
4. Use an offset spatula to carefully turn them over cook until the second side is well browned, about 2 to 3 minutes.
5. Keep warm while you cook the remaining patties, or use two skillets or a large grill and cook them all at once. You'll want to serve them hot, with a sauce on the side, or perhaps with an egg on top.

Quinoa Mediterranean Salad

Quinoa is back on the menu again. I have ignored this versatile grain far too long, reaching past the three-pound package sitting on a pantry shelf as I grabbed other items. But it is ignored no longer. This month that fluffy, protein-filled pseudo-grain has starred in a stuffed pepper recipe. It worked so well that I was ready for something more. More, but different. 

Next I cooked a pot of quinoa, added various ingredients that we like, mixing sweet and tart flavors, and raided the refrigerator for more inspiration. Lemons, of course, lemons must be part of the mix. Friend Tanya had just gifted me another bag of gigantic Arizona lemons from her orchard in Yuma. These Southwestern lemons are something special, incredibly juicy and somehow more lemony than any of the puny, local grocery offerings.  

Photo: the puny lemon on the bottom right is the grocery store product

The dressing began with a 2:1:1 blend of Greek olive oil, seasoned rice vinegar and lemon juice. Taste, adjust, taste, tweak it a bit more... I probably ate an entire serving's worth in taste tests but it was worth it. The resulting salad was delicious. How good is delicious? Well, RL reluctantly  sampled a small serving, and then... Wait for it... asked for a second helping. 

We have enjoyed that quinoa salad recipe over several days in a number of ways and it has not lost its appeal. Serve it on a lunch salad plate.

Fill an avocado or even an avocado shell .

This is not a new idea. Similar recipes are found all over the web, and I must have skimmed a few at one time or another, but this version just... happened. Okay, just now I Googled "quinoa salad" and found over 13 million hits. 13 million! There's something going on here. Beyond the fact that quinoa is a complete protein, providing all 9 essential amino acids, is gluten-free and cholesterol-free and usually organic, has a lot of fiber and cooks in 10 to 15 minutes which is quick compared to most grains - beyond all that, quinoa is incredibly versatile and adapts to a wide range of flavors and cuisines. 

Hmmmm, what's next? What is your favorite quinoa recipe?

Quinoa Mediterranean Salad

4 generous servings

1 cup quinoa, rinsed & drained
1 3/4 cups water (or broth)

1/3 cup dried cranberries
1/3 cup sultanas or raisins
1/4 cup seasoned rice vinegar or orange juice
1 sweet red bell pepper (or several multi-colored minis)
3-4 green onions, white and green parts, chopped
1/4 cup pine nuts
1 generous Tbs capers, rinsed
zest of one fat lemon
1/8 cup fresh mint leaves, rough chopped
handful of fresh flat-leaf parsley, rough chopped
1/4 cup or more mild feta cheese, crumbled

Dressing:
4 Tablespoons olive oil
2 tablespoons seasoned rice vinegar
2 tablespoons lemon juice (more or less to taste)
Salt and freshly ground pepper

1. Cook the quinoa as directed on the package, resisting any urge to lift the lid while it cooks. Fluff with a fork and turn out into a medium bowl to cool.
2. Add the dried fruit and 1/4 cup seasoned rice vinegar to a small cup and warm in the microwave. Set aside while the fruit plumps.
3. Mix the dressing ingredients. Taste and adjust, adding more lemon if it seems flat, or a touch of warmed honey if it is too tart.
4. Add the chopped peppers, green onions, pine nuts, capers, lemon zest, mint leaves and parsley to the cooled quinoa. Add the now-plumped dried fruit to the mix and gently toss all to mix. Add the dressing, one large spoonful at a time, tossing as you go. Again, taste and adjust. 
5. Top with the crumbled feta cheese and serve.

Note: The flavors will blend over time, some will brighten while others recede. I tend to add more mint on following days, or a sprinkle more lemon zest.