Editor's Note: We're teaming up with our friends over at Food52 to bring you even more easy weeknight recipes. Food52 recipes will appear on this site every Tuesday and Thursday, and are carefully curated by the Serious Eats team. Check back on Serious Eats every weekday afternoon for a new quick and easy weeknight dinner idea from our own test kitchens, or from the good folks at Food52.
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.
Get The Recipe!
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.