Must Try! Kale and Quinoa Casserole
I know the name is boring. Kale and quinoa? Mmmmm. Hear me out – I saw a recipe for a southwest casserole that looked pretty good. But I didn’t have corn, black beans, ect on hand. I did have all of the following items in the house, and since casserole = leftovers, I went ahead and gave it a shot.
I know that not one step of this process looks appealing, but the end result is amazing. Aside from having to cook some ground turkey, it’s a one pan meal. Leftovers and limited dishes is winning all around in my book. In the past I have said I prefer to stick to 5 ingredients or less, but the 8 ingredients (plus spices) aren’t so bad, I promise. It’s low fat, high in protein, and is very filling.
Give it a try. If you hate it, bring it to the gym and it will not go to waste! Just kidding, you won’t hate it. You’ll make it weekly and eat it for breakfast, lunch, and dinner. Bon appetit!
1 cup quinoa, uncooked
1 cup chicken broth
1 lb ground turkey (99% lean used for nutrition facts)
28 oz diced tomatoes
3 cups roughly chopped kale
4 oz green chiles
4 oz black olives
1 cup shredded cheese (2% Mexican blend used for nutrition facts)
cumin, paprika, garlic powder, onion powder, oregano, salt, pepper, chili flakes (not measured; 1 tsp each?)
Mix uncooked quinoa and chicken broth in a 9×13 pan
Cook ground turkey, and add all spices to it
Add 1/2 the tomatoes and green chiles on top of the quinoa mixture
Layer all the ground turkey on top, and the kale on top of that
Add the other 1/2 of the tomatoes and green chiles
Top with black olives and shredded cheese
Cover with foil and back for 45 min at 350 degrees
Remove foil and bake for another 15 min
Serves 6. Nutrition per serving: 318 cals / 9 gm fat / 31 gm carbs / 30 gm protein