Adapted from Food 52
- 2 cups water
- 1 cup rainbow quinoa
- 1 bunch kale, ribs removed + roughly torn
- 3 green onions, finely chopped
- 1/3 cup goat cheese
- 3 tbsp toasted pine nuts
- 1 tbsp hazelnut oil
- 1 lemon, zested and juiced
- 1 cup chanterelles, sliced
- 1 tbsp butter
- salt & pepper, to taste
-Bring the water to boil in a medium saucepan with a lid.
-Add the quinoa and simmer over low heat for about 10 minutes.
-Add the kale and let steam for an additional 5-10 minutes.
-Meanwhile, heat a small skillet on medium heat and add the butter.
-Sauté the chanterelles for about 10 minutes, or until lightly browned & cooked through.
-Mix the green onions, goat cheese, pine nuts, oil, lemon juice & zest in a large bowl.
-Scoop in the cooked quinoa and kale and mix thoroughly.
-Top with chanterelles and season with salt & pepper.