Cheesy Kale & Quinoa Casserole

• Vegetarian
• Gluten free

• Produce

  • 9 oz 1 bunch lacinato kale
  • 1 (15-ounce can Cannellini beans
  • 2 cloves Garlic
  • 1 Lemon, Zest of
  • 1 Onion, large

• Canned Goods

  • 1/2 cup Vegetable broth, low-sodium

• Pasta & Grains

  • 1 cup Quinoa

• Baking & Spices

  • 1 Salt and red pepper flakes

• Oils & Vinegars

  • 1 tbsp Olive oil

• Nuts & Seeds

  • 1/4 cup Walnut, raw halves

• Dairy

  • 2 cups Cheddar cheese, mild
  • 3/4 cup Greek yogurt, plain

Found on ohmyveggies.com

Description

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
• 1/2 cup low-sodium vegetable broth
• 1 cup uncooked quinoa, cooked according to package directions
• Zest of 1 lemon
• 1 (15-ounce) can cannellini beans, drained and rinsed
• 3/4 cup plain Greek yogurt   
• 2 cups shredded mild cheddar cheese, divided
• Salt and red pepper flakes, to taste
• 1/4 cup raw walnut halves, chopped

Directions

• Preheat the oven to 350ºF. Lightly grease a 2 to 3 quart baking dish with olive oil spray and set aside.
• Add the olive oil to a large skillet set over medium heat. When hot, add in the onion and cook until tender and starting to brown, about 5 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Add in the kale and vegetable broth. Cook, stirring occasionally, for about 6 to 8 minutes, until the kale has wilted down and the broth has evaporated. Remove from the heat.
• Add the vegetable mixture to a large bowl, along with the quinoa, lemon zest, cannellini beans, Greek yogurt and 1 cup of the cheddar. Mix until well combined. Season with salt and red pepper flakes to taste.
• Transfer the mixture to the prepared baking dish. Sprinkle the top with the remaining 1 cup of cheddar cheese and the walnuts.
• Bake for about 10 to 13 minutes, until heated through and the cheese is melted.