Ingredients

The following ingredients have 11 Servings
  • 5 ½ cups vegetable broth, such as Imagine No-Chicken, divided
  • 2 ½ cups rinsed quinoa, rinsed if necessary *see ingredient note
  • ¾ teaspoon salt
  • ½ teaspoon ground pepper
  • 4 cups finely chopped kale
  • 2 tablespoons unsalted butter
  • 2 tablespoons extra-virgin olive oil
  • 1 large onion, finely diced
  • 1 tablespoon chopped garlic
  • 2 tablespoons chopped fresh sage
  • 2 teaspoons chopped fresh thyme
  • ¼ teaspoon cinnamon
  • 1 cup finely chopped celery
  • 1 cup chopped toasted walnuts
  • ½ cup dried cranberries

Instruction

  • Bring 5 cups broth to a boil in a large saucepan. Add quinoa, salt and pepper and return to a simmer. Cover, reduce heat to low to maintain a gentle simmer and cook until the quinoa is tender and the broth is absorbed, 18 to 22 minutes. Remove from heat and let sit undisturbed 5 minutes. Remove lid, stir in kale, cover and let sit.
  • Meanwhile, preheat oven to 350 degrees F. Coat a 9 by 13-inch baking dish with cooking spray.
  • Heat butter and oil in a large skillet over medium-high heat. Add onion and cook, stirring often until the onion is very soft and starting to brown, 7 to 9 minutes. Add garlic, sage, thyme and cinnamon and cook until fragrant, 30 to 90 seconds. Add celery and the remaining ½ cup broth, and cook, stirring often until the celery is crisp-tender and the liquid is mostly evaporated, 4 to 6 minutes.
  • Stir quinoa mixture, the celery mixture, walnuts and cranberries together in a large bowl. Transfer to the prepared baking dish.
  • Bake until the mixture is hot, the celery and kale are tender and the top is golden along the edges, 22 to 30 minutes.