Ranch Kale and Quinoa Casserole
Courtesy of Litehouse, Inc. for recipe and photograph.
Ranch Kale and Quinoa Casserole
Servings: 8 Servings
Ingredients
- 1 Tbsp. Olive oil
- 8 C. Chopped kale
- 1 lg. Onion chopped
- 1 Tbsp. Garlic
- 1 tsp. Salt
- 1 tsp. Ground black pepper
- 3 C. Cooked quinoa from 1 C. dry
- 1 C. Ranch dressing
- 1 1/4 C. Shredded Parmesan cheese divided
Directions
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Add olive oil to 12” to 14” cast iron skillet and bring to medium-high heat. Add chopped onion and sauté for 2 to 3 minutes until softening.
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Add half of kale and cook down for about 2 minutes.
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Add a couple tablespoons of water, if needed.
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Add remaining kale to skillet and sauté for 2 to 3 minutes until completely wilted.
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Add garlic, salt and pepper to kale and continue to sauté for 1 minute.
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Remove skillet from heat and stir in pre-cooked quinoa, ranch dressing and ¾ of Parmesan cheese.
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Sprinkle top with remaining cheese and bake in 350°F oven for 30 minutes or until bubbling and cheese browning on top.
Recipe Notes
Courtesy of Litehouse, Inc. for recipe and photograph.
