Recipe: Cheesy Kale & Quinoa Casserole

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
½ cup vegetable broth
1 cup uncooked quinoa, cooked according to package directions
Zest of 1 lemon
1 15-ounce can cannellini beans, drained and rinsed
¾ cup plain Greek yogurt
2 cups shredded mild cheddar cheese, divided
Salt and red pepper flakes to taste
¼ cup raw walnut halves, chopped

Preheat the oven to 350ºF and grease a baking dish.
Heat olive oil in a skillet over medium heat, add onion and cook until tender.
Stir in garlic and cook until fragrant, then add kale and vegetable broth.
Cook until the kale wilts and the broth evaporates, then remove from heat.
Combine the vegetable mixture with quinoa, lemon zest, cannellini beans, Greek yogurt, and 1 cup of cheddar in a bowl.
Season with salt and red pepper flakes, then transfer to the baking dish.
Top with remaining cheddar and walnuts, then bake for 10 to 13 minutes until heated through.

Servings

4 to 6

Calories

502

Total fat

30g

Total carbohydrates

34g

Total protein

26g

Sodium

369mg

Cholesterol

61mg