It’s that time of the year that I inevitably start to crave comfort foods. Yet with the weather still sort of lingering between summer heat and cooler fall temperatures, I’m not quite ready for anything too heavy or overly hearty. Comforting yet bright, this cheesy kale and quinoa casserole is the perfect dish for the transition of the seasons.
Kale is sautéed until nice and tender with onion, garlic and vegetable broth, which all help to infuse it with plenty of flavor. The kale is then mixed with cooked quinoa, lemon zest, cannellini beans and Greek yogurt, before being baked in the oven with plenty of mild cheddar cheese.
Now, if you are not a huge fan of Greek yogurt, have no fear! It is used here to help keep the quinoa from drying out while baking. The flavor is not prominent in the final dish. It also adds a little extra protein, in addition to that already coming from the cannellini beans and the quinoa.
You can cook the quinoa in advance so it is ready to go come dinnertime. However, be sure to warm it back up before mixing it in with all the other components. Otherwise it will take longer to heat up in the oven and the dish could dry out.
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