Cheesy Baked Quinoa
Active Time: 15 minutes | Total Time: 40 minutes | Serves Serves 4 | Gluten Free
- 4 cloves garlic
- 12 oz. cherry or grape tomatoes
- 2 tablespoons e.v. olive oil
- 4 cups torn kale leaves
- 1¾ cups water (¼ cup + 1½ cups)
- ½ teaspoon kosher salt
- ¼ teaspoon crushed red pepper
- ¼ teaspoon freshly ground black pepper
- 1½ cups quinoa
- ¼ cup grated Parmesan, plus extra for serving
Heat the oven (with oven rack in the middle) to 400°F.
Chop the garlic. Place the tomatoes in a strainer and rinse.
Place a large ovenproof pot on the stove and turn the heat on to medium. Add the oil and heat until it shimmers (1 to 2 minutes). Add the garlic and cook, stirring with a wooden spoon, until light golden brown, about 1 minute. Add the tomatoes (they will splatter a bit- stand away from the pot as you add!)) and ¼ cup of the water and cover. Cook until the tomatoes just start to break down, about 8 minutes.
Meanwhile, tear the kale leaves from their tough stems into bite-size pieces (enough to measure 4 cups); discard the stems. Place in a salad spinner, wash, and spin dry.
Once the tomatoes are ready, add the remaining 1½ cups water, salt, red pepper, and black pepper (about 12 turns on pepper mill). Let come to a boil. Stir in the kale then the quinoa. Transfer to an 8 by 8-inch baking dish. Sprinkle with Parmesan and cover tightly with foil. (Or you can leave it in the pot and cover with a lid.) Transfer to the oven and bake until the quinoa is tender, about 25 minutes. Sprinkle with extra Parmesan before serving.
This recipe was printed from: