Recipe Database

Welcome to the Intervale Food Hub recipe collection! Our goal is to inspire you to cook delicious food at home using the best seasonal ingredients. Every week, we find a handful of recipes to use with the ingredients that we're delivering that week, so our collection is constantly changing and growing. 

Cheesy Kale & Quinoa Casserole

Recipe by Oh My Veggies

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
  • 1/2 cup low-sodium vegetable broth
  • 1 cup uncooked quinoa, cooked according to package directions
  • Zest of 1 lemon
  • 1 (15-ounce) can cannellini beans, drained and rinsed
  • 3/4 cup plain Greek yogurt   
  • 2 cups shredded mild cheddar cheese, divided
  • Salt and red pepper flakes, to taste
  • 1/4 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.

 

Source - http://ohmyveggies.com/cheesy-kale-quinoa-casserole/