8 ounces kale, stemmed and chopped
1/2 cup oil-packed sun-dried tomatoes, chopped coarse, plus 3 tbsp. packing oil
1 (14 oz.) can chickpeas, rinsed
1 cup quinoa, rinsed
1 tsp. grated lemon zest plus 2 tsp. juice
1/4 tsp. salt
1/4 tsp. pepper
1 1/2 cups plus 2 tbsp. boiling water
4 oz. feta cheese, crumbled
- Adjust oven rack to middle position and heat oven to 450 F degrees. Toss kale with 1 tbsp. tomato packing oil and spread in even layer in aluminum foil-lined rimmed baking sheet. Roast until crisp and lightly browned at edges, 6 to 8 minutes. Combine roasted kale, chickpeas, quinoa, lemon zest, salt, pepper and remaining 2 tbsp. tomato packing oil in large bowl. Transfer to 8 in square baking dish.
- Pour 1 1/2 cups boiling water over quinoa mixture and cover dish tightly with double layer of foil. Bake until quinoa is tender and no liquid remains, 20 to 25 minutes.
- Remove dish from oven and fluff quinoa with fork. Gently fold in tomatoes, lemon juice, and remaining 2 tbsp. water then sprinkle with feta. Bake casserole, uncovered until feta is heated through, 6 to 8 minutes.
Throw a curve ball this holiday season with a quinoa side dish. You can swap out the feta for goat cheese. It’s delicious!! Enjoy.
Recipe from The Make-Ahead Cookbook, serves 4