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Baked Quinoa w/ Roasted Kale and Chickpeas {with a GIVEAWAY!}

Baked Quinoa Kale Chickpea above | www.thefreshfind.com

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.

Baked Quinoa Kale Chickpea | www.thefreshfind.com

Last week, my roommates and I made this Baked Quinoa dish from America’s Test Kitchen‘s cookbook, “The 6 Ingredient Solution”.

Keep reading to see how you can win a FREE copy of this cookbook!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)

Baked Quinoa Kale Chickpea 106

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.

Baked Quinoa Kale Chickpea above | www.thefreshfind.com

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!)

a Rafflecopter giveaway

Don’t forget to follow me on Twitter or on Facebook!

Baked Quinoa with Roasted Kale and Chickpeas

by Kristin Hong

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

    Instructions

    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

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    18 Comments

  • Reply
    Molly
    August 22, 2013 at 1:47 pm

    I’d love to see a chard recipe. I’ve been in a chard state-of-mind lately.

    • Reply
      thefreshfind@gmail.com
      August 22, 2013 at 2:25 pm

      Molly that’s a great idea, adding it to the list. I love roasted swiss chard :)

  • Reply
    josie
    August 22, 2013 at 1:59 pm

    The entry thingy isnt working, but I want to win this so badly!

    • Reply
      thefreshfind@gmail.com
      August 22, 2013 at 2:26 pm

      Hi Josie, I hope you got it to work! I see you entries on the rafflecopter so you are good to go!

  • Reply
    Ann Wooming
    August 22, 2013 at 2:03 pm

    This recipe looks great, gonna put on my “to make” list

    • Reply
      thefreshfind@gmail.com
      August 22, 2013 at 2:26 pm

      Thanks Ann, I’m glad you like it! Good luck in the raffle!

  • Reply
    Language of Mankind
    August 22, 2013 at 2:05 pm

    Figs! That should be your next ingredient

    • Reply
      thefreshfind@gmail.com
      August 22, 2013 at 2:27 pm

      Oooooh figs!! I love figs but haven’t experimented with them. Do you have any suggestions how to use them? I should grab some at the market this weekend!

  • Reply
    Scott
    August 22, 2013 at 3:30 pm

    So I picked up some chia seeds and hemp hearts. Both sound nutitionally dense. I am thinking some kind of medley with quinoa?

  • Reply
    veganmiam.com
    August 23, 2013 at 11:22 am

    Nom nom! I love quinoa, with loads of flavors. My favorite flavor is adding the harissa or red chimichurri sauce in the quinoa while it is cooking. I’ve never tried a baked method, but that sounds really delicious with the roasted kale and chickpeas. And wow, a giveaway, I’ll join ;) I’m a huge fan of America’s Test Kitchen.

    • Reply
      thefreshfind@gmail.com
      August 23, 2013 at 1:11 pm

      Ohhhh harissa! That would be awesome. I have seen the red chimichurri on your blog but have never tried it! It sounds amazing! Thanks for reading Rika!

  • Reply
    Rachel
    August 25, 2013 at 8:48 am

    This looks awfully good. Of course, most anything with kale and chickpeas makes me happy – the quinoa is an added bonus! (grin) Mmmmmm!

  • Reply
    Mary
    August 27, 2013 at 3:51 pm

    I love quinoa and kale! Talk about a superfood extravaganza.

  • Reply
    Kent
    August 27, 2013 at 3:52 pm

    Love to see what you could do with chipotle.

  • Reply
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    September 14, 2013 at 8:42 am

    […] “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.” -The Fresh Find […]

  • Reply
    kiki
    October 13, 2013 at 10:01 am

    I think the proportions are off for the feta / olive mixture. I had about half that wouldn’t fit in the dish. The original ATK recipe calls for 6 oz feta (not 12) . I would cut the amount of olives by half as well. The ATK recipe didn’t have olives but I think it adds a lot. I also like making the marinade myself but the ATK recipe calls for a jar of marinated feta, which I couldn’t find, and I went to two groc stores.

  • Reply
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