GREENS!!!!!!!

This weeks theme seems to be GREENS!  We have Swiss chard, spinach, beautiful beet greens (and if you have been reading for long, you know I LOVE beet greens) and kale this week.  I am slowly learning how to cook the heartier greens in this bunch (kale and chard), but beet greens are so much easier and so beautiful with their red stems.  Tonight, I was in the mood for quinoa, so I searched the net for ideas.  Here is a recipe I adapted from another blog: Food52

One Pot Beet Greens and Quinoa Pilaf
Adapted from http://www.food52.com/recipes/2434_one_pot_kale_and_quinoa_pilaf

• 2 cups salted water
• 1 cup quinoa
• 1 bunch beet greens*
1 meyer lemon, zested and juiced
• 1 tablespoon extra virgin olive oil
3 tablespoons toasted pine nuts
• 1/4 cup quark*
salt and pepper

If your beet greens are attached to beets, cut them about 1" above the roots.  Place in a large bowl and soak for about 5 minutes.  Drain and rinse, making sure all sand is removed.  Cut off stems and store for other uses.  Cut greens into bite-sized pieces.

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 the beet greens and re-cover. Simmer another 5 minutes, then turn off the heat and allow to steam for 5 more minutes.

While the quinoa is cooking, take a large serving bowl and combine half of the lemon juice (reserving the other half), all of the lemon zest, scallions, olive oil, pine nuts, and goat cheese. 

Check the quinoa and greens when the cooking time has completed -- the water should have absorbed, and the quinoa will be tender but firm, and the greens tender and bright green. If the quinoa still has a hard white center, you can steam a bit longer (adding more water if needed). When the quinoa and greens are done, fluff the pilaf, and tip it into the waiting bowl with the remaining ingredients. As the hot quinoa hits the scallions and lemon it should smell lovely. Toss to combine, seasoning with salt and pepper, and the remaining lemon juice if needed.  Makes 2 to 4 servings.


*CSA ingredients