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Kale Rolls Stuffed with Quinoa

Kale Rolls Stuffed with Quinoa

 

The beauty of this recipe is its adaptability. While I enjoyed it as is, I might swap in brown rice or barley for the quinoa, and swiss chard for the kale. Share any other ideas you have in the comments!

Kale Rolls Stuffed with Quinoa.

Ingredients:

  • 2 Tablespoons olive oil, divided
  • 2 Pounds plum tomatoes, chopped
  • 6 Cloves garlic, coarsely chopped
  • 2 Teaspoons chopped fresh thyme
  • Coarse salt
  • 12 Large Tuscan kale leaves
  • 3/4 Cup uncooked quinoa
  • 1 Medium yellow onion, chopped
  • 1 1/2 Cups vegetable broth
  • 1/3 Cup chopped walnuts, toasted and divided
  • 2 Ounces crumbled goat cheese (optional)

Instructions:
1. In a large saucepan over medium heat, heat 1 tablespoon oil. Stir in tomatoes, garlic and thyme. Simmer until the tomatoes are very tender, about 30 minutes. Season with salt to taste. Transfer to a large bowl, and mash mixture with a potato masher.
2. Bring water to a boil in a large pan. While you’re waiting for the water to boil, fill a large bowl up with ice water. Cook kale in 2 batches for 1 minute, removing leaves with a slotted spoon and immediately dunking in ice water. Cut the tough rib out of the middle, leaving each leaf whole. Set aside.
3. Rinse quinoa. Drain. In a medium saucepan over medium-high heat, heat remaining olive oil. Stir in onions and cook, stirring often, until tender, 5-7 minutes. Stir in quinoa and cook for another 2 minutes, stirring constantly. Stir in broth and bring to a boil. Cover saucepan, reduce heat to low, and simmer until the liquid has all absorbed, about 15 minutes. Remove from heat and add 3 tablespoons walnuts; stir to combine.
4. Preheat oven to 375 degrees F.
5. Lightly coat a 11×7 baking dish with cooking spray. Spread 3/4 cup tomato-thyme mixture on the bottom. Place 1 kale leaf on your work surface. Spoon 1/4 cup quinoa in the center of the leaf. Fold the edges of the leaf inwards, and roll up. Transfer to transfer to the baking dish, seam side down. Repeat with remaining leaves. Top with remaining tomato-thyme mixture. Cover baking dish with foil. Bake for 20 minutes, remove from oven, garnish with remaining walnuts and optional goat cheese. Bake for an additional 5 minutes uncovered.

Recipe Credit: MyRecipes.

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Katie Waldeck

Katie is a freelance writer focused on pets, food and women’s issues. A Chicago native and longtime resident of the Pacific Northwest, Katie now lives in Oakland, California.

66 comments

+ add your own
1:14AM PST on Feb 4, 2014

Thank you :)

11:16PM PST on Jan 26, 2014

Yum!

12:14AM PST on Jan 23, 2014

Wow! What's not to like. Don and WE CAN!:-))

2:01AM PST on Jan 22, 2014

Very good recipe:I'll surely try it. Thanks for sharing

12:35PM PST on Jan 19, 2014

Looks very healthy.

2:26AM PST on Jan 17, 2014

Another great recipe. Thank you!

7:17AM PST on Jan 16, 2014

Sounds tasty! Thank you!

3:32AM PST on Jan 15, 2014

Very interesting. Thank you

11:55PM PST on Jan 14, 2014

Thanks ....that sounds pretty good ...I just might like it......but ...I might add a bit to the "filling"....maybe some chopped black olive & mushroom....maybe some fine chopped carrot? .....I'd have to think about it.

8:10AM PST on Jan 13, 2014

Debbie M. I have allergy to onions. I mustn't add. Give Green Stars.

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