Toasted Quinoa with Kale and Pine Nuts

Toasting quinoa and starting its cooking with boiling water help grains to cook up fluffy and separate. Dry toast 1 cup triple washed and drained quinoa in a skillet, stirring until golden and fragrant, about 6 minutes. Transfer to a medium saucepan; add:

1/2 tsp salt
1 Tblsp olive oil
1 3/4 cup boiling water

Reduce heat to low, cover, and simmer 20 minutes. Let stand 5 minutes; fluff with a fork. In a skillet over medium-high heat, add:

1 Tblsp olive oil
3 cloves minced garlic, sauté 30 seconds
Add: 4 cups lightly packed chopped kale leaves; sauté until deep green and tender; 3-4 minutes.
Stir in cooked quinoa,
1 Tblsp fresh lemon juice
1/3 cup toasted pine nuts
salt and pepper to taste

Serves 4-6.