Found on Food52

 Recipe by Deensiebat, serves 2-4

Original recipes calls for Lacinato Kale, but regular kale can be use instead. Make with Oven Baked Chicken and Romanesco

2 cups Salted water

1 cup Quinoa

1 bunch Kale, washed and chopped into 1" lengths

1 Meyer Lemon, zest end and juiced

2 Scallions, minced (use the tops of this week's onions)

1 TB Toasted Walnut Oil

3 TB toasted Pine Nuts

1/4 cup crumbled Goat Cheese

Salt and Pepper

Bring the water to a boil in a covered pot.  Add the quinoa, cover, and lower the heat until it is just enough to maintain a simmer.  Let simmer for 10 minutes, then top with kale and re-cover.  Simmer another 4 minutes, turn off the heat and allow to steam for 5 more minutes.  While the quinoa is cooking, in a large serving bowl, combine half the lemon juice (reserve the other half), all of the lemon zest, scallions, walnut oil (you can sub olive oil), pine nuts, and goat cheese.  Check the quinoa and kale when the cooking time has completed - the water should have absorbed, the quinoa will be tender but firm, and the kale tender and bright green.  If the quinoa still has a hard white center, you can steam a bit longer (add more water if needed).  When the quinoa and kale are done, fluff the pilaf, and put into bowl with the remaining ingredients.  As the hot quinoa hits the scallions and lemon, it should smell lovely.  Toss to combine, season with salt, pepper, and the remaining lemon juice if needed.