Toasted Quinoa with Kale and Pine Nuts: 1 cup quinoa (washed and drained), 1/2 teaspoon sea salt, 2 Tbs olive oil (divided), 1 3/4 C boiling water, 3 cloves garlic (minced), 4 cups lightly packed chopped kale leaves, 1 Tbsp fresh lemon juice, 1/3 C pine nuts (toasted).
Dry-toast quinoa in a medium saucepan, stirring until golden and fragrant, about 6 minutes. Add salt, 1 tablespoon olive oil, and boiling water. Reduce heat to low, cover, and simmer 20 minutes. Let stand 5 minutes; then fluff with a fork.
In a skillet over medium-high heat, add remaining olive oil and garlic; sauté 30 seconds. Add kale; sauté until deep green and tender, 3–4 minutes. Stir in cooked quinoa, lemon juice, pine nuts, and salt and pepper to taste. Recipe courtesy of Delicious Living.