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Ranch Kale and Quinoa Casserole

Servings 8 Servings


  • 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


  1. 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.
  2. Add half of kale and cook down for about 2 minutes.
  3. Add a couple tablespoons of water, if needed.
  4. Add remaining kale to skillet and sauté for 2 to 3 minutes until completely wilted.
  5. Add garlic, salt and pepper to kale and continue to sauté for 1 minute.
  6. Remove skillet from heat and stir in pre-cooked quinoa, ranch dressing and ¾ of Parmesan cheese.
  7. 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.