Kale-Quinoa Stuffing Recipe

Name: Kale-Quinoa Stuffing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons extra-virgin olive oil, plus more for tins; 3 1/2 cups low-sodium vegetable or chicken broth; 2 cups quinoa, rinsed; 2 tablespoons unsalted butter; 12 ounces assorted mushrooms (such as cremini, shiitake and oyster), stems removed, sliced (about 5 cups); Salt; 1 large onion, chopped; 2 large ribs celery, chopped; 6 small cloves garlic, minced; 1/2 teaspoon freshly ground black pepper; 7 ounces kale, ribs removed and leaves coarsely chopped; 4 large eggs, lightly beaten; 1 cup crumbled feta; 1/4 cup chopped fresh parsley; 1 1/2 teaspoons chopped fresh rosemary; 1 tablespoon chopped fresh thyme; 1/2 cup chopped pecans

Servings: persons

2 tablespoons extra-virgin olive oil, plus more for tins
3 1/2 cups low-sodium vegetable or chicken broth
2 cups quinoa, rinsed
2 tablespoons unsalted butter
12 ounces assorted mushrooms (such as cremini, shiitake and oyster), stems removed, sliced (about 5 cups)
Salt
1 large onion, chopped
2 large ribs celery, chopped
6 small cloves garlic, minced
1/2 teaspoon freshly ground black pepper
7 ounces kale, ribs removed and leaves coarsely chopped
4 large eggs, lightly beaten
1 cup crumbled feta
1/4 cup chopped fresh parsley
1 1/2 teaspoons chopped fresh rosemary
1 tablespoon chopped fresh thyme
1/2 cup chopped pecans

1
Place racks in upper and lower thirds of oven; preheat to 375u00b0F. Coat 16 cups of two 12-cup nonstick muffin tins with oil.
2
In a pan, bring broth to a boil. Stir in quinoa, reduce heat, cover and simmer until liquid has absorbed, 12 to 15 minutes. Remove from heat; let stand, covered, for 5 minutes. Transfer to a large bowl.
3
In a large, deep skillet, melt butter with 1 Tbsp. oil over medium-high heat. Stir in half of mushrooms and 1/2 tsp. salt; saute until golden, about 8 minutes. Transfer to bowl with quinoa. In same skillet, warm 1 tsp. oil. Saute onion, celery, garlic, 1 tsp. salt and pepper over medium heat until softened, about 8 minutes. Add kale by the handful and cook, stirring, until just wilted, about 5 minutes. Season with salt. Add to bowl; stir in eggs, cheese and herbs. Spoon into muffin tins, pressing in and mounding on top. Press in nuts.
4
Bake, switching pans halfway through, until heated through, about 25 minutes. Let cool slightly. Remove from tins; serve.

1065

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 tablespoons extra-virgin olive oil, plus more for tins, 3 1/2 cups low-sodium vegetable or chicken broth, 2 cups quinoa, rinsed, 2 tablespoons unsalted butter, and more.

Yes, Kale-Quinoa Stuffing falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Kale-Quinoa Stuffing

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