Baked Quinoa Casserole with Kale and Chickpeas

Quinoa is a super food that has become loved by not just the health nuts but everyone as a substitute for classic rice. Yet, often times quinoa is prepared the same way — in a salad or with vegetables or grilled chicken. Here’s a twist on quinoa: let’s bake it!

This recipe is a simple crowd-pleaser with tons of flavor. Plus it can be adapted for vegans (by excluding the cheese) and for meat lovers (by including sausage).  Enjoy!

Quinoa Casserole


8 ounces kale, chopped
> 1 tablespoon olive oil
> 6 ounces crumbled feta
> 1 cup quinoa
> 1 can chickpeas
> 1 lemon
> salt and pepper, to taste


Heat oven to 450°. Toss kale with olive oil and spread in an even layer on aluminum foil-lined baking sheet. Roast until crisp and lightly browned at edges, 6 minutes.

Rinse quinoa and chickpeas and combine with roasted kale in a 8-by-8 baking dish. Season with salt and pepper. Squeeze lemon juice and 1 1/2 cups boiling water over mixture. Cover dish tightly with double layer of foil.

Bake until quinoa is tender and no liquid remains, about 20 minutes. Sprinkle with feta and continue to bake casserole, uncovered, until feta is heated through, about 6 minutes.

Makes 4 servings.

Adapted from YumSugar.


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