It’s a brand new year, which is always a great time to start eating healthier. There are certain foods out there, known as ‘superfoods,’ that are packed full of nutrients and anti-oxidants to help keep you healthy. Quinoa and kale are two of these amazing foods, so I combined them in this lasagna-like casserole. It’s also gluten-free and meatless.
Here’s what my family thought:
Ayla was in love with this meal. She ate two large helpings of it, scooping it up in fistfuls and stuffing it in her mouth. Bennett ate all of his and liked it, but Cole wasn’t completely convinced. He wouldn’t give me a reason why he didn’t give in a thumb up, but he hates lasagna (weirdo), so that probably had something to do with it. He didn’t give it a thumb down either though, so he obviously didn’t think it was all bad. Since Tony hates quinoa, I wasn’t expecting him to like this, but surprisingly, he ate most of it. He said that was because he was hungry, not because he liked it. I think he secretly liked it a little bit and just didn’t want to admit it. I’m not a huge fan of quinoa either, but I liked this. Lasagna is one of my favourite foods, and I loved the lasagna flavour of this dinner. There’s a lot of cheese in it, which I also love.
Lasagna-Style Quinoa with Kale
1 cup dry quinoa
2 cups water
2 tsp olive oil
4 cups sliced mushrooms
1 cup diced onion
3 cloves crushed garlic
1/2 tsp sea salt
1 500g tub of ricotta cheese
1/2 cup grated parmesan cheese
1 egg, lightly beaten
pinch of salt and pepper
1 tsp lemon juice
1 bunch of kale, chopped
1 jar pasta sauce
1 1/2 cups mozzarella cheese
- In a medium saucepan, bring quinoa and water to a boil. Reduce heat to a simmer and cover for 15 minutes, until quinoa is cooked and all liquid has been absorbed. Set aside.
- In a skillet, heat oil over medium heat, and saute onion, mushrooms, and garlic until softened. Drain off excess liquid, add salt, and set aside.
- Steam kale for about 5 minutes, until wilted. Place in a paper towel and squeeze it well to remove liquid.
- In a medium mixing bowl, combine ricotta, parmesan, egg, salt, pepper, lemon juice and kale.
- In a greased 3 quart baking dish, layer half of quinoa, then half of pasta sauce. Sprinkle with 1/2 cup of mozzarella, followed by all of mushroom mixture and all of ricotta/kale mixture, then top with the remaining quinoa, pasta sauce, and finally sprinkle with remaining mozzarella cheese.
- Cover and bake at 400F for 35 minutes.
- Remove cover and bake for another 10 minutes.
- Let stand for 10 minutes before serving.
If you like this recipe, then be sure to try these other healthy recipes from Life Made Delicious.
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