So, I’ve been looking at this recipe off and on for about a week now, trying to decide if I thought it sounded good enough to make. I wasn’t sure about the recipe calling for lettuce (in a baked casserole…sounded sketchy). It just seemed wrong. Well, I decided to give it a try anyway, and at this point I’ll go ahead and say it was purely to satisfy my curiosity as to whether or not it would actually turn out good with the lettuce in it, and also since most of the reviews on the recipe were good. Turns out that it actually tastes really good! How about that?! I did make changes to the recipe and have included those changes in my directions and ingredient list below. Feel free to check out the original recipe HERE
(thanks vegetariantimes), in case you’d prefer to make it that way instead. After tasting this dish, I think next time I may add some corn and sun dried tomatoes as well. Make sure that you season this dish well and to your liking; if you don’t you will probably think it’s too bland.
½ cup quinoa, (rinsed and drained if needed)
1 cup water (or any flavor stock, I used vegetable stock)
1 large bunch Kale (1 to 1 ¼ lb.), torn off the stem and into bite-sized pieces
1 head romaine lettuce, chopped (use the entire leaf, including stem)
2 Tbsp. olive oil, divided
1 large onion, chopped
1 cup chopped bell peppers, any color (I used red, orange and green)
2 green onions, chopped
1 Tbsp. minced garlic
1 tsp. dried dill
2 tsp. Mrs. Dash original flavor
1 tsp. Oregano
sea salt and fresh ground pepper to taste
1/2 cup crumbled feta cheese
2 eggs and 3 egg whites, lightly beaten
non-stick pan spray
4 Tbsp. shredded Parmesan cheese (optional, topping)
1/4 cup chopped almonds (optional, topping)
Preheat oven to 350.
Cook quinoa according to directions on package, set aside.
Heat a 5 quart pan over medium-low heat. Add 1 Tbsp. oil to pan, then add kale and let cook until wilted down to about 1/2 it’s original volume (took mine about 5-8 minutes). Then add the lettuce and cook an additional 2-3 minutes, until slightly wilted. Transfer to a large mixing bowl.
In the same 5 quart pan, heat 1 Tbsp. oil over medium heat and add chopped onion and bell peppers. Cook until they start to get tender. Add garlic and cook 1-2 minutes more. Add the onion/pepper mixture and quinoa to the kale/lettuce mixture, then add the green onions, seasonings, feta and beaten eggs. Mix well.
Spray a 9 inch pie dish and spread mixture evenly into the dish. Bake, covered, for 25 minutes. Remove cover, sprinkle optional toppings on (parmesan cheese and almonds) and bake for another 20-30 minutes, until cooked all the way through and golden brown.
Per Slice (serves 6):
- Calories: 233
- Protein: 10 g
- Total Fat: 13 g
- Saturated Fat: 4 g
- Carbohydrates: 20 g
- Cholesterol: 115 mg
- Sodium: 149 mg
- Fiber: 7 g
- Sugar: 4 g