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”.
Keep reading to see how you can win a FREE copy of this cookbook!
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!)
Don’t forget to follow me on Twitter or on Facebook!
by
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
18 Comments
Molly
August 22, 2013 at 1:47 pmI’d love to see a chard recipe. I’ve been in a chard state-of-mind lately.
thefreshfind@gmail.com
August 22, 2013 at 2:25 pmMolly that’s a great idea, adding it to the list. I love roasted swiss chard :)
josie
August 22, 2013 at 1:59 pmThe entry thingy isnt working, but I want to win this so badly!
thefreshfind@gmail.com
August 22, 2013 at 2:26 pmHi Josie, I hope you got it to work! I see you entries on the rafflecopter so you are good to go!
Ann Wooming
August 22, 2013 at 2:03 pmThis recipe looks great, gonna put on my “to make” list
thefreshfind@gmail.com
August 22, 2013 at 2:26 pmThanks Ann, I’m glad you like it! Good luck in the raffle!
Language of Mankind
August 22, 2013 at 2:05 pmFigs! That should be your next ingredient
thefreshfind@gmail.com
August 22, 2013 at 2:27 pmOooooh 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!
Scott
August 22, 2013 at 3:30 pmSo I picked up some chia seeds and hemp hearts. Both sound nutitionally dense. I am thinking some kind of medley with quinoa?
veganmiam.com
August 23, 2013 at 11:22 amNom 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.
thefreshfind@gmail.com
August 23, 2013 at 1:11 pmOhhhh 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!
Rachel
August 25, 2013 at 8:48 amThis looks awfully good. Of course, most anything with kale and chickpeas makes me happy – the quinoa is an added bonus! (grin) Mmmmmm!
Mary
August 27, 2013 at 3:51 pmI love quinoa and kale! Talk about a superfood extravaganza.
Kent
August 27, 2013 at 3:52 pmLove to see what you could do with chipotle.
TFF Featured on In.gredients! | The Fresh Find
September 4, 2013 at 11:16 am[…] that America’s Test Kitchen cookbook giveaway? Thank you to all the participants. Congratulations to Kelsey for winning the ’6 […]
Blogger Spotlight: The Six-Ingredient Solution | The Feed
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 […]
kiki
October 13, 2013 at 10:01 amI 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.
Why Go Whole Grain? | The Fresh Find
October 16, 2013 at 6:00 pm[…] Roasted Chickpeas and Kale with Quinoa Enjoy those whole grains! […]