Quinoa, Kale + Chickpea Bake

One of my girlfriends made a delicious quinoa bake last week, with black beans and delicious Mexican flavours, and since then I’ve been craving making  a hearty baked quinoa dish myself.  Although we eat a lot of quinoa in our home, I don’t usually bake it in the oven, but it’s so filling, puffy and beautifully compliments your vegetable casserole.  

Quinoa Kale Chickpea Bake 

 The nice thing with this meal, is you don’t need to precook the quinoa, it cooks nicely in the oven with the other ingredients.  But, if you do have leftover cooked quinoa sitting in the fridge, by all means, use it.  Just cut down on the liquid and cooking time, by about half.

Quinoa Kale Chickpea Bake

My son is not so into cooked little grains, like couscous or quinoa, but mixed in with all the other veggies, it was a winner for him, too.  I like when everyone is happy at the dinner table!

Quinoa Kale Chickpea Bake

Quinoa, Kale + Chickpea Bake
Serves 6
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Cook Time
30 min
Cook Time
30 min
Ingredients
  1. 1 bunch kale
  2. 1 tablespoon olive oil
  3. 1/2 an onion, diced
  4. 1 red sweet pepper, diced
  5. 4 cloves garlic, minced
  6. 2 plum tomatoes, diced
  7. 1 tablespoon dried oregano
  8. 1 tablespoon dried sage
  9. 1 teaspoon sea salt
  10. 1 teaspoon freshly ground black pepper
  11. 1 1/2 cups vegetable stock
  12. juice from 1/2 a lemon
  13. 1 - 14oz can chickpeas, drained and rinsed
  14. 1 cup quinoa (any colour), rinsed
  15. 2 tablespoons nutritional yeast (optional)
Instructions
  1. Preheat oven to 450Β°F.
  2. Wash the kale and remove the tough stems. Roughly chop and set aside.
  3. In a large pot, heat olive oil over medium heat and add onion, red pepper, and garlic. Stir occasionally and cook until soft, approx. 5 minutes. Add in the kale, stirring, and cook until it has reduced in size. Stir in diced tomatoes along with the dried oregano, sage, salt and pepper. Remove from heat.
  4. Heat up your vegetable stock, either on the stove top, or in the microwave for 2 minutes.
  5. Put the contents of your skillet into an 8β€³x8β€³ pan. Add in lemon juice, chickpeas and quinoa along with the hot vegetable stock. Stir gently to combine. Sprinkle nutritional yeast overtop if you are using it. Cover the pan with foil and bake for 20 minutes. Remove foil, give it a stir. Check if quinoa has cooked through and if all liquid has been absorbed. If not, cover with foil and place back in the oven for another 10 minutes, or until all liquid has been absorbed.
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 Quinoa Kale Chickpea Bake

Quinoa Kale Chickpea Bake

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Comments

  1. This is the type of dinner we eat often, with grilled fish on the side or with spiced vegan chorizo sausages. Mmmmm.

  2. This looks great! We also eat a lot of quinoa, but I’ve never tried baking it – looking forward to giving this a go.

    • Sophia | Love and Lentils says:

      Hi Sarah! You will love it! It’s a fairly new concept to me as well, but it’s absolutely delicious. I just had what was left of it in a wrap, topped with some sriracha sauce and it was incredible! πŸ™‚

  3. Looks delicious, love a simple dish that doesn’t need a lot of babysitting. I have never tried baking quinoa, great idea.

    • Sophia | Love and Lentils says:

      I love the way you said that, because it’s totally my style of cooking…don’t want to β€˜babysit’.
      Have a great rest of the weekend, Suzanne!

  4. Quinoa is one of my preferred conquest since I moved to Canada, since in Italy is not so popular. Any kind of new recipes is really welcome! thanks for sharing it, I’ve never thought quinoa could be cooked in the oven!

    • Sophia | Love and Lentils says:

      Great! Where in Canada are you? I’m in Montreal! Yup, quinoa cooks so nice and fluffy in the oven. You will love it!

  5. SarahL says:

    Wow, what a stroke of luck! I’d just bought some kale yesterday and wasn’t sure what I was going to do with it and I also hadn’t decided what to have for dinner then I came across your recipe. The only change I made was to use fresh corn cut off the cob instead of the red bell pepper as no one in my family likes it but me. The dish turned out delicious, easily the nicest quinoa I’ve cooked. Thanks for the recipe! Tomorrow I’m planning to make your lentil, carrot and potato soup πŸ™‚

    • Sophia | Love and Lentils says:

      Wow! What a lovely comment! I’m so glad your family enjoyed it. It sounds delightful with fresh corn. Will be trying that!
      You will love the soup – it’s my husband’s recipe and it is by far one of our faves.
      Sophia πŸ™‚

  6. I do a lot of quinoa bakes, I love the way it comes out ☺️ This looks lovely x

    • Sophia | Love and Lentils says:

      I think I will be making more of these, Elaine! They don’t take too long, you don’t have to sit and ‘babysit’ as the lovely Suzanne put it, and they’re delish! Thanks for your lovely comment.
      Sophia πŸ™‚

      • Not at all, they just happily bake away πŸ™‚ I made one over the weekend with spiced roasted vegetables and added some watered down tahini sauce along with the quinoa, lovely!!! It literally bakes almost like a loaf x

  7. This recipe looks excellent for my husband. Since he loves pork i will try to make this recipe while having some nice baked pork also.

    Thanks for the idea!

  8. I think I’m gonna try this Sophia! I love that you don’t have to cook the quinoa ahead of time and that it has kale in it (I’m always looking for new kale recipes!). Celeste πŸ™‚

    • Sophia | Love and Lentils says:

      I hope you try it! πŸ™‚
      Yes, I love having the option as well, if you have leftover cooked quinoa you can use it, but you don’t need to precook any if you’re starting from scratch. Have a lovely day!

  9. This looks absolutely mouthwatering and it’s so healthy! I have lots of quinoa left, so will definitely try it soon, most likely the coming up Easter long weekend. πŸ™‚ Thanks for sharing another yummylicious recipe! πŸ™‚

    • Sophia | Love and Lentils says:

      Hello Violet! I’m thinking about making it for Easter as well. We are hosting on Friday, and I thought it would be a simple and delicious meal that I could make. Do let me know what you think of it if you try it out! Happy Easter as well. πŸ™‚

  10. This looks so delicious and easy and I love all the ingredients. I’ve never baked quinoa before, but what a wonderful idea! I love kale and chickpeas and make a soup with them, but adding the quinoa sounds wonderful.

    • Sophia | Love and Lentils says:

      Hello! Thanks for your lovely comment – yes, baking quinoa is quite new to me as well, but I love it so much. It makes for a nice and easy hearty meal. πŸ™‚

  11. Love this, I need a new way to cook quinoa! By the way, you don’t come up in my reader anymore πŸ™

    • Sophia | Love and Lentils says:

      Hi Poppy! You will love it in this bake. πŸ™‚
      I really hope it was just a glitch and you start seeing me in your reader again! Keep me posted. XO

  12. Does anyone have the nutritional / caloric breakdown for this recipe? Thanks!

    • Sophia | Love and Lentils says:

      Hello! Here is the breakdown:
      773 calories
      22 grams fat
      894 mg sodium
      126 grams carbohydrates
      24 grams fiber
      17 grams sugars
      26 grams protein

  13. Becky says:

    This looks fantastic! Can you prep the casserole ahead of time? Or does everything need to be done on the same day? Thanks!

    • Sophia | Love and Lentils says:

      You can cook the quinoa ahead of time, and then cut the liquid and cooking time by half!

Trackbacks

  1. […] is an excellent way to change up the way you eat quinoa, as I mentioned in an earlier post, it’s super delicious, nutty, and fluffy when baked in the oven.  This time, I […]

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