Kale is sautéed until nice and tender with onion, garlic and vegetable broth, which all help to infuse it with plenty of flavor. Mix with cooked quinoa, lemon zest, cannellini beans and Greek yogurt, and bake in the oven with plenty of mild cheddar cheese!
Servings: 4 to 6 servings
Calories: 502kcal
Ingredients
- 1 tablespoon olive oil
- 1 large onion chopped
- 2 cloves garlic minced
- 1 bunch lacinato kale about 9 to 10 ounces, stems removed and leaves torn into bite-sized pieces
- ½ cup vegetable broth
- 1 cup uncooked quinoa cooked according to package directions
- Zest of 1 lemon
- 1 15-ounce can cannellini beans, drained and rinsed
- ¾ cup plain Greek yogurt
- 2 cups shredded mild cheddar cheese divided
- Salt and red pepper flakes to taste
- ¼ cup raw walnut halves chopped
Instructions
- Preheat the oven to 350ºF. Lightly grease a 2 to 3 quart baking dish with olive oil spray and set aside.
- Add the olive oil to a large skillet set over medium heat. When hot, add in the onion and cook until tender and starting to brown, about 5 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Add in the kale and vegetable broth. Cook, stirring occasionally, for about 6 to 8 minutes, until the kale has wilted down and the broth has evaporated. Remove from the heat.
- Add the vegetable mixture to a large bowl, along with the quinoa, lemon zest, cannellini beans, Greek yogurt and 1 cup of the cheddar. Mix until well combined. Season with salt and red pepper flakes to taste.
- Transfer the mixture to the prepared baking dish. Sprinkle the top with the remaining 1 cup of cheddar cheese and the walnuts.
- Bake for about 10 to 13 minutes, until heated through and the cheese is melted.
Notes
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.
Nutrition
Calories: 502kcalCarbohydrates: 34gProtein: 26gFat: 30gSaturated Fat: 13gPolyunsaturated Fat: 6gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 61mgSodium: 369mgPotassium: 441mgFiber: 4gSugar: 3gVitamin A: 850IUVitamin C: 6mgCalcium: 489mgIron: 3mg
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Amber Harding says
Lovely recipe, quite filling and tasty!
Kelley says
Ooh, saving this one for when the weather turns (again). Looks like a swiss cheese would be good, too.
Ashley Jennings says
Yes! I bet that would be delicious as well!
marcie says
Ashley, this meal looks amazing! It's almost dinner time and the only problem is that I don't have this in front of me! Definitely trying this soon!
Ashley Jennings says
haha thanks Marcie!!
Cathryn says
This is so good I am standing in the kitchen with a fork, eating it, instead of serving it up to my boys. Autumn in a bowl!
Ashley Jennings says
haha oh I love this! So glad to hear you enjoyed it! 🙂
Julie Mary says
What would you recommend instead of yogurt?
Ashley Jennings says
Hmmm cottage cheese may work but we haven't tested it that way!
Debra Moray-Brach says
Something vegan?
Susan says
New favorite web site. So many tasty vegetarian options-- YUM. Quick qs. Any recommendations for prepping this recipe ahead of time for busy weekend nights? Would you recommend precooking up to final oven baking time or would you just cut up everything and premeasure ingredients with final cooking the night to be used? Thanks for advice
Ashley Jennings says
Hi Susan! If it was me, I would make the quinoa in advance and even cook the veggies ahead of time too (and pre-measure other ingredients like you said). And then leave the final assembly / cooking for the night of. I would rewarm or bring the quinoa / veggies back to room temp (otherwise it will take longer to heat up during the bake time and could dry out). The dish does reheat well as leftovers too!
Hungry Anon says
What would you recommend to use instead of quinoa? I've never had it or cooked it, so I don't want to chance buying,cooking it and making it only to ruin the rest of the meal.
Your (or anyone's tested) Ideas?:)
Ashley Jennings says
While we haven't tested it any other way, I would think that other whole grains would work here too ... bulgur, farro, rice, etc. Let us know if you do try it with something else!
Alison says
smells good. i did not have lemon so used orange. tats real good thank you.
Ashley Jennings says
Glad you liked it Alison!
Dipti says
I am so happy to have discovered your website.
What would you substitute for the Greek Yogurt that is non-dairy?
Thanks so much!
Ashley Jennings says
Hi Dipti! I would go for a plain non-dairy yogurt here. You really want that creaminess / slight tang from it!
Shawna says
I love when something nutritious (nutrient content) tastes like comfort food. Love this recipe, and it's relatively easy to make. I tried it with some salsa on the side, and it was delicious.
Ashley Jennings says
So glad to hear it Shawna! I love the idea of serving with salsa!
Rhonda says
Delicious recipe! I used only half the cheese and pine nuts instead of walnuts. It was perfect comfort food.
Ashley Jennings says
So happy to hear you enjoyed it! Thanks for letting us know!
Dina says
Calories? If who ever posted this recipe originally could please provide the calories, fat, carbs and protein content for each serving, size of serving?
Thank you,
Dina
Ashley Jennings says
Hi Dina! We don’t calculate calorie counts for our posts as they can vary by different brands of ingredients, substitutions, etc. But you can plug it in here to get a general idea: http://www.caloriecount.com/cc/recipe_analysis.php
Patricia Morris says
Hi ,I came across your recipe and i am going to make it, looks yummy. Could you give me the nutrition facts because i am a weight watcher and need to track everything. Thanks in advance!!
Ashley Jennings says
Thanks Patricia - hope you enjoy! We don’t calculate calorie or nutritional counts as they can vary by different brands of ingredients, substitutions, etc. But you can plug it in here to get a general idea: https://www.caloriecount.com/cc/recipe_analysis.php
Nina Lyman says
wish you would make so it can be printed without pages and pages of pictures of nothing
Captain O says
Click 'print recipe' at the top. It is only the recipe that is printed!
Nell R says
Cut and paste into a Word doc and then you can clean out the ads or whatever else comes across.
Beatrice says
Wonderfully tasty comfort food with a bunch of nutrients!
Very easy to make.
I love your website!
Cassandra says
I didn't really like this. I felt it lacked flavour - the only seasoning is salt and pepper and some chilli flakes. I know it was semi-nutritious with the kale and quinoa, but I don't feel it was worth all the calories with the dairy. I was expecting to to taste much better...
Leigh says
I decided to veganize this last night- I had some vegan cheddar and then googled substitutes for the yoghurt and came up with mashed avocado (which were sitting on my counter on the verge of overripe) with some lemon juice, weird right? It was fantastic- my husband kept saying ‘put this in the rotation’
Steff says
I’ve been making this every month or so for years. My meat eating husband looooves it and it’s the only veggie meal he asks me to make on repeat. It’s our go-To for potlucks and people always ask for the recipe. Easy, nutritious and always absolutely delicious!
Rhi says
Loved this!