Love & Lentils


6
3
What's This?
Serving size 6
Total Time

The nice thing with this meal, is you don’t need to precook the quinoa, it cooks nicely in the oven with the other ingredients.  But, if you do have leftover cooked quinoa sitting in the fridge, by all means, use it. Just cut down on the liquid and cooking time, by about half.

Ingredients

1 bunch kale1 Tbsp olive oil½ onion, diced1 red sweet pepper, diced4 cloves garlic, minced2 plum tomatoes, diced1 Tbsp dried oregano1 Tbsp dried sage1 tsp sea salt1 tsp freshly ground black pepper1 ½ cup vegetable stock juice from 1/2 a lemon1 14-oz can chickpeas, drained and rinsed1 cup quinoa (any color), rinsed2 Tbsp nutritional yeast (optional)

Directions

  1. Preheat oven to 450°F.
  2. Wash the kale and remove the tough stems. Roughly chop and set aside.
  3. In a large pot, heat olive oil over medium heat and add onion, red pepper, and garlic. Stir occasionally and cook until soft, approx. 5 minutes. Add in the kale, stirring, and cook until it has reduced in size. Stir in diced tomatoes along with the dried oregano, sage, salt and pepper. Remove from heat.
  4. Heat up your vegetable stock, either on the stove top, or in the microwave for 2 minutes.
  5. Put the contents of your skillet into an 8″x8″ pan. Add in lemon juice, chickpeas and quinoa along with the hot vegetable stock. Stir gently to combine. Sprinkle nutritional yeast over top if you are using it. Cover the pan with foil and bake for 20 minutes. Remove foil, give it a stir. Check if quinoa has cooked through and if all liquid has been absorbed. If not, cover with foil and place back in the oven for another 10 minutes, or until all liquid has been absorbed.

For the full post, visit Love and Lentils.

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Tags: Contributor, Main Dish, Lunch, Dinner, Healthy, Vegetarian, Quinoa

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