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[James Ransom via Food52]

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We love our kale at the Serious Eats office and quinoa, the little grain-that's-not-actually-a-grain from the mountains of South America, has been making some serious inroads into replacing the rice and pasta in our pantries. This recipe combines the two in a simple one-pot pilaf (our favorite kind of dinner recipe) flavored with toasted pine nuts, meyer lemons (you can use lemon juice mixed with fresh squeezed orange juice to approximate its flavor), walnut oil, and a sprinkle of crumbled goat cheese.

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One Pot Kale and Quinoa Pilaf (via Food52) »

About the author: J. Kenji Lopez-Alt is the Chief Creative Officer of Serious Eats where he likes to explore the science of home cooking in his weekly column The Food Lab. You can follow him at @thefoodlab on Twitter, or at The Food Lab on Facebook.

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