Kale & Roasted Vegetable Quinoa Casserole is a healthy, vegetarian, comfort food recipe that is great as a side dish or main meal. The leftovers make for fun lunches that will make your co-workers jealous 😈
So what happens when you take an almost six year old to the farmer’s market and let him pick out what you buy? You come home with an interesting combination of fruits and veggies that’s for sure!! I was curious what he would choose and thought it might be kinda fun 😆 So I let him pick and we ended up with carrots, sweet potatoes, green beans, bell peppers, watermelon and pineapple. Fun, huh? He probably would have chosen more but I didn’t want us to buy more than we could use before it went bad. I told him that we would come back again and he could pick out more another time. He had fun and I loved seeing him pick out the fresh fruits and vegetables AND be excited about eating them!! Now I have to use this produce and I am starting today by using the carrots and sweet potatoes in my Kale & Roasted Vegetable Quinoa Casserole. Be prepared to see more of these fruits and vegetables in upcoming posts…just a little heads up 😉
I was looking at the carrots and sweet potatoes that were sitting on the counter, trying to figure out how I wanted to use them. I got to thinking that most vegetables, especially root vegetables, are so much better when they are roasted in the oven. And then the wheels started turning…
Roast the sweet potatoes and carrots in the oven until they are golden brown. While the veggies are roasting, whip a batch of quinoa and sauté a big ‘ol pile of kale with lots of garlic – YUM!! When you read the ingredients list below, it will sound like way too much kale, but I promise it cooks downs A TON!!
BTW…kale is sooooo good for you, so pile it up 😉 Learn the 6 Proven & Healthy Benefits of Kale by checking out this informative post –> http://healthnfitnesshops.com/6-proven-benefits-of-kale.html/
Mix the cooked quinoa, roasted veggies and kale in a large bowl. Add a hint of spice with some cumin, chili powder and chipotle chili powder.
Spread out in a large baking dish, top with a little freshly grated mozzarella cheese (so much better than the bag pre-shredded stuff and cheaper too 😀 ) And bake all the cheese is fully melted and its a big dish of ooey, gooey yumminess!! Hello drool ➡
Pick up your fork and shovel it into your mouth!! Your taste buds will be happy and you will feel pretty darn good about what you are eating!! Tons of veggies and the quinoa is a complete protein source 😛
For me, this Kale & Roasted Vegetable Quinoa Casserole is a meal all by itself. And I have eaten it for dinner and lunch, respectively, and plan to bring it to work for my lunch all this week!! But for others in my family, it would be more of a side dish to say a grilled meat (chicken, pork, etc.) Either way, it’s fabulous!! It is vegetarian as it stands (as long as you don’t use chicken broth to cook your quinoa) and could easily be made vegan by using water or veggie broth for the quinoa and either leaving off the cheese or using a vegan cheese substitute. But come on folks…who doesn’t need that ooey gooey yumminess of the cheese?!? I’m just saying that for me, personally, it made the dish!!
Here is your recipe for Kale & Roasted Vegetable Quinoa Casserole:
- 2-3 large carrots, peeled and chopped into bite size pieces
- 4-5 small sweet potatoes, peeled and chopped into bite size pieces
- 2 tbsp. extra virgin olive oil, divided
- Sea salt and fresh cracked pepper to taste, divided
- 1 cup quinoa, cooked according to package instructions *See note
- 4 cloves garlic, minced or pressed
- 10 oz. chopped kale
- Couple splashes of water
- 1 tsp. cumin
- 1 tbsp. chili powder
- 1 tsp. chipolte chili powder
- Sea salt and fresh cracked pepper to taste
- ½ cup freshly grated mozzarella cheese
- Pre-heat the oven to 400°F.
- Line a baking sheet with aluminum foil (for easy clean-up) and add chopped carrots and sweet potatoes. Add 1 tbsp. of olive oil and sprinkle with salt and pepper. Use your hands to toss the veggies around, making sure that they are all coated with oil.
- Place in a hot oven for 30-40 minutes (depending on the size of your pieces) or until golden brown. When the veggies are done, remove them from the oven but keep the oven on.
- While the veggies are roasting, prepare quinoa to package instructions. When done, remove from heat and set aside.
- Also while the veggies are roasting, heat a large skillet over medium-high heat. Add garlic and sauté for 1 minute. Add about half of the kale to the skillet (or as much as your skillet will hold). Add a splash of water (to help create steam) and cook down kale. Add the rest of the kale when ther is room in your pan and another splash of water. Sauté the kale for about 5 minutes or until wilted down by about ½.
- In a large bowl, combine roasted veggies, quinoa, sautéd kale, cumin, chili powder, chipolte chili powder, salt and pepper.
- Spray a large baking dish with non-stick cooking spray. Add quinoa mixture to the dish and spread out evenly.
- Sprinkle cheese on top.
- Bake for 10 minutes or until the cheese is fully melted.
- Serve immediately.
- It is vegetarian as it stands (as long as you don't use chicken broth to cook your quinoa) and could easily be made vegan by using water or veggie broth for the quinoa and either leaving off the cheese or using a vegan cheese substitute.