Oh quinoa, my first ‘superfood’ love.
I remember the first time I had quinoa— it was on a salad. My friend made it with water, and we put it on top of our salad… totally plain. I was not a huge fan, it was pretty bland and boring.
All the hoo-ha kept me intrigued and I continued to experiment with quinoa. I have come a long way since then and now love it. Not only is quinoa gluten-free, but it is rich in fiber, protein and manganese.
Last week, my roommates and I made this Baked Quinoa dish from America’s Test Kitchen‘s cookbook, “The 6 Ingredient Solution”.
This cookbook is incredible. In the beginning, they give away tips on how to get the most flavor out of each dish. They discuss cooking with fats, unlocking spices, how to use sauces and jams, and much more. They are all about enhancing, not overpowering, your food.
You can buy the book on Amazon here! (also enter to win below)
Plus, there are phenomenal recipes and photos throughout. They are organized by chicken, beef, pork, vegetarian mains (yay!), pasta, slow cooking, seafood, and casseroles. Check out the full list of recipes and beautiful pictures HERE.
You should see how many pages I tabbed (Chicken and Sun-Dried Tomato Burgers, Roasted Poblano and Black Bean Enchiladas, Polenta and Eggplant Ragu, Chai-Infused creamy Butternut Squash Soup). I also read every word of the vegetarian mains and I can’t wait to make ALL of them.
This Baked Quinoa was so flavorful. My favorites about this recipe? (1) The marinated feta, which really enhanced the feta flavor into the quinoa. Try to make this ahead of time, so the feta has time to cool. (2) The roasted kale, which added a bit of crunch and smoky flavor. Plus, you place the quinoa in the dish uncooked and pour boiling water over it. It cooks while the dish bakes! I thought that was neat, typically, I use cooked quinoa as a base.
Now it’s time to ENTER TO WIN! One lucky winner will get a free copy of “The 6 Ingredient Solution”. Good Luck! (Update 9/1/13: This giveaway has closed. Congratulations to Kelsey for winning!)
Prep Time: 25 min
Cook Time: 30 min
Ingredients (4 servings)
For the Marinade (serves 8, note that you only need 1 1/2 cups of this for the dish)
- 4 garlic cloves
- 1 orange
- 1 1/4 cup olive oil
- 1/2 tsp red pepper flakes
- 1 (12oz) block of feta
- 1 1/2 cups pitted olives
For the Baked Quinoa
- 6 ounces kale
- 1 1/2 cups marinated feta + 3 T marinade
- 1 cup quinoa
- 1 can (14 oz) chickpeas
- 1 lemon
- 2 plum tomatoes
For the marinade
Thinly slice garlic, grate 1 1/2 tsp orange zest and combine with 1 cup oil and 1/2 tsp red pepper flakes.
Cook over low heat, until garlic is softened (about 10 min).
Cut feta into 1/2 inch cubes and chop olives coarsely. Off heat, gently stir feta and olives in warm oil, cover and let sit until mixture is at room temperature. Stir in remaining 1/4 cup oil.
For the Baked Quinoa
Chop kale and toss with 1 T marinade.
Spread kale on a baking sheet and roast at 450 degrees for 6-8 min, until lightly browned.
Rinse quinoa and chickpeas, and combine with roasted kale. Mix with 2 T marinade, 1/2 tsp salt, 1/4 tsp pepper.
Cover the bottom of an 8×8 baking dish with the quinoa mixture.
Grate lemon for 1tsp lemon zest and add to 2 tsp lemon juice. Microwave lemon mixture with 1 1/2 cups water (or boil).
Pour boiling water over the quinoa, cover with a double layer of foil and bake until tender and no liquid remains (at 450 degrees for about 25 min).
While quinoa is baking, core and finely chop tomatoes.
Remove dish from oven and fluff with fork.
Fold in tomatoes and sprinkle with feta.
Bake for 6-8 more minutes, until feta is heated through