Baked Quinoa with Kale and Chickpeas is a protein-packed and a flavor-packed vegetarian one dish meal!
This original recipe from The America’s Test Kitchen New Family Cookbook calls for roasting the kale before adding it to the rest of the dish, but I was especially lazy and skipped that step. You can certainly go the extra mile and roast the kale, but I am happy to report that this dish cooks up deliciously by just add the fresh chopped kale to the dish!
The quinoa, kale, and everything cooked up in the dish together. You get an easy and nutritious meal in around 30 minutes!
I was able to fit all of the ingredients and stir to combine in an 8×8 baking dish. However, the uncooked kale takes up a lot of room, but it cooks down like most greens. Of course, I had to add red pepper flakes, but as always you can omit and you still get a dish full of flavor!
Baked Quinoa with Kale and Chickpeas
- 1 cup uncooked quinoa rinsed and drained
- 6 oz fresh kale stemmed and chopped
- 2 plum tomatoes cored and finely chopped
- 1 15- oz can chickpeas rinsed and drained
- 1 cup crumbled feta cheese divided
- 1 t kosher salt
- 1/2 t ground black pepper
- 1/2 t garlic powder
- 1/4 t dried oregano
- 1/2 t dried basil
- 1/4 t red pepper flakes
- 1 1/2 cups water
- Chopped fresh parsley optional
- Preheat oven to 450 degrees. Spray an 8x8 or similar size baking dish with nonstick spray.
- Add all of the ingredients, except 1/4 cup of the feta cheese & the parsley, into the baking dish. Gently stir to combine. (You can also use a large bowl to combine the ingredients and pour into the prepared baking dish.)
- Cover the baking dish tightly with foil. Bake for 20-25 minutes or until the quinoa is tender and the liquid has absorbed.
- Remove the dish from the oven and fluff the quinoa with a fork. Sprinkle the remaining 1/4 cup of the feta cheese over the top of the quinoa. Continue to bake the casserole, uncovered, until the feta has heated through, 6 to 8 minutes.
- Sprinkle with fresh chopped parsley.