I love Food52’s Quinoa Pilaf, but I make it with a few adjustments. I use baby kale because I find the adult variety can be as tough to chew as, say, a pine tree. I use EVO instead of walnut oil because what happens is you buy walnut oil, use one tablespoon, and then it goes in the cupboard for three or four years. I cook the scallions a little because a raw scallion can put a damper on close contact with anyone except maybe Oliver the dog who has no right to complain abut anyone else’s breath.
I make this often because when I eat quinoa and kale I feel virtuous which seldom otherwise happens.