Kale & Feta Baked Quinoa Recipe
kale & feta baked quinoa
Quick to make, quinoa and kale are joined by feta and chickpeas to make these everyday healthy staples extra tasty.
kale & feta baked quinoa
serves 4-6
ingredients
Quinoa- 1½ cups quinoa, rinsed well
- 2½ cups vegetable broth
- 1 tbsp olive oil
- 1 small yellow onion, chopped
- 2 small garlic cloves, minced
- 1 tsp grated fresh ginger
- 1 tsp Sriracha sauce
- ½ tsp kosher salt
- 4 cups coarsely chopped kale, stems removed
- 1½ cups canned chickpeas, rinsed and drained
- 1 cup crumbled Feta cheese
- 1 tbsp fresh lemon juice1 tsp lemon zest
- ¼ cup freshly grated Parmesan cheese
- 1 tbsp olive oil
directions
- For the quinoa, in a medium saucepan, combine quinoa and vegetable broth. Bring to a boil over high heat. Reduce heat to low and simmer covered for 15 minutes, until the quinoa is tender. Remove from heat, let sit covered for 5 minutes. Place in a large mixing bowl and set aside.
- Preheat oven to 400ºF. Coat a 2½-quart baking dish (can use a 9-inch square) with non-stick cooking spray. In a large skillet, heat olive oil over medium heat. Add the onions and cook stirring often until tender, 3 minutes. Add garlic, ginger, Sriracha and salt, cooking for 1 minute. Stir in kale and cook just until slightly wilted, 1 minute more. Remove from heat and place in a large bowl along with cooked quinoa, chickpeas, Feta, lemon juice and lemon zest. Pour mixture into prepared baking dish and sprinkle with Parmesan cheese evenly over top. Drizzle with 1 tbsp olive oil. Bake for 15 minutes, until heated through and the top is golden.
“My weaknesses have always been food and men - in that order.”
