Sunday, September 22, 2013

Recipe Creation: Kale + Quinoa Pilaf with Sautéed Chanterelles

This dish combines all of my favorite foods AND it's super healthy and satisfying.  I can rarely convince my husband to do a vegetarian dinner, but he is more than happy to eat this dish on its own any day of the week.  The lemon adds a nice zesty flavor and the goat cheese balances out the acidity of the dish.  Top it with some buttery sautéed chanterelles and you have yourself a restaurant worthy meal.  This is my version of a happy meal.  Kinda makes me want to hum when I eat it...

Adapted from Food 52

Serves 2-4


  • 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.

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