Kale and Quinoa Casserole with Chickpeas - Vegetarian
Recipe type: entree
This delicious and unbelievably nutritious casserole made with kale, quinoa, and chickpeas is delicious and makes a great potluck dish.
  • fresh kale (about 6 oz) stemmed and chopped
  • 1 cup quinoa
  • 12 Kalamata olives (pitted and chopped) (save the brine)
  • 1 can chickpeas (garbanzo beans)
  • 2 plum tomatoes cored and finely chopped (take out the seeds)
  • ¼ cup Kalamata olive brine
  • 1 Tbsp olive oil
  • 1 lemon
  • 6 oz of chopped feta cheese
  • 1¼ cup water
  • Salt and pepper to taste
  1. Preheat the oven to 450 degrees.
  2. In a large bowl, combine the chopped kale with 1 Tbsp of the Kalamata olive brine and 1 Tbsp olive oil.
  3. Spread the kale mixture on a flat baking sheet.
  4. Roast the kale for about 6 minutes. Be careful not to burn it.
  5. Remove the roasted kale from the oven and let it cool for a few minutes.
  6. Rinse the quinoa and chickpeas.
  7. In a large bowl, combine the quinoa, chickpeas, kale, remainder of the olive brine, & salt and pepper to taste into a baking dish (8" x 10").
  8. Grate the zest from the lemon. Add the zest and the water to a small saucepan. Bring to a boil.
  9. Pour the lemon zest mixture over the casserole.
  10. Cover the casserole with a double layer of foil.
  11. Bake the casserole for 20-25 minutes until the quinoa is tender.
  12. Remove the casserole from the oven and fluff the quinoa.
  13. Add the chopped tomatoes.
  14. Squeeze the juice of the lemon on top of the casserole.
  15. Sprinkle the casserole with feta cheese.
  16. Place the casserole back into the oven and bake uncovered for 8 more minutes until the cheese is heated through.
  17. Serve
Nutrition Information
Serving size: 10
Recipe by Baby Boomster at https://www.babyboomster.com/kale-and-quinoa-casserole-with-chickpeas/