Don’t let Sauce’s seemingly off-the-cuff name fool you. This new Ashland restaurant couldn’t be more serious about serving good food.
It got it a rave in this week’s Tempo Word of Mouth column, not only for its healthful fare but because it’s so delicious. Anyone who can’t quite get on the kale-and-quinoa bandwagon needs to give Sauce a try. Then make the leap to cooking these two superfoods in your own kitchen because you, too, can make them appealing.
Here’s an easy, one-pot recipe to get you started. It’s perfect with sweet, overwintered kale available at local farmers markets.
Spice this dish up with some red-pepper flakes and minced garlic. Try adding other herbs, like parsley, chives or mint. Slivered almonds or chopped walnuts could be substituted for the pine nuts. And feta is an easy swap for goat cheese.
One-Pot Kale and Quinoa Pilaf
1 cup quinoa, rinsed under running water
1 bunch kale, washed and chopped into 1-inch lengths
3 tablespoons pine nuts
1 lemon, zested and juiced
2 scallions, minced
1 tablespoon best-quality walnut oil (or olive oil)
1⁄4 cup crumbled soft goat cheese
Salt and freshly ground pepper, to taste
Bring 2 cups salted water to a boil over high heat in a large pot with a cover. Add the quinoa, cover and lower heat to just maintain a simmer. Cook for 10 minutes. Top quinoa with the kale and re-cover. Simmer another 5 minutes. Turn off heat and allow quinoa and kale to steam for 5 minutes.
While quinoa is cooking, toast the pine nuts in a dry skillet over medium heat. Allow to cool and combine in a large bowl with the lemon zest, half the lemon juice, the scallions, oil and goat cheese.
Check quinoa and kale — water should be absorbed, quinoa tender but firm and kale tender and bright green. If quinoa still has a hard, white center, steam it a bit longer, adding more water if needed.
When quinoa and kale are done, fluff and transfer to serving bowl. As hot quinoa hits scallions and lemon, it should smell lovely. Toss to combine, seasoning with the salt and pepper and remaining lemon juice, if desired.
Makes 4 servings.
— Recipe adapted by the Miami Herald from “The Food 52 Cookbook: 140 Winning Recipes From Exceptional Home Cooks,” by Amanda Hesser and Merrill Stubbs.