Ingredients
The following ingredients have 5 Servings
- 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 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)
Instruction
- 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.
