Zesty Quinoa and Kale Bake
Vegetarian, Gluten-Free, Dairy-Free · Salad
30 min
Cook time
4
Servings
220
Calories
6
Steps
- Preparation: Preheat your oven to 375°F (190°C). Lightly grease an ovenproof casserole dish with olive oil.
- Cook Quinoa: In a medium saucepan, bring 2 cups of water to a boil. Add quinoa and a pinch of salt, reduce heat to low, cover, and cook for 15 minutes or until all water is absorbed. Remove from heat and let sit covered for 5 minutes.
- Sautee Vegetables: In a large skillet over medium heat, add one tablespoon of olive oil. Saute onion, bell peppers, and garlic until softened, about 5 minutes. Stir in kale and cook until slightly wilted.
- Combine Ingredients: In a large bowl, mix cooked quinoa, sauteed vegetables, cherry tomatoes, lemon zest, chili flakes, and half of the chopped herbs. Season with salt and pepper to taste.
- Assemble and Bake: Transfer the quinoa and vegetable mixture to the prepared casserole dish. Sprinkle with remaining herbs and bake for 15 minutes, or until the top is lightly crisped.
- Serve: Let the casserole sit for 5 minutes before serving to allow flavors to meld. Serve warm garnished with fresh parsley.
Recipes are for general inspiration and may not fit every dietary need. Consult a professional for medical or allergy-related guidance.
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