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Serve as a flavorful vegetarian entrée or a tasty side dish. Packed with protein and vitamins, guests will be impressed with the nutty flavor of quinoa and gooey cheddar cheese. Courtesy of Chef Rosemary Rutland

Cheesy Quinoa Bake With Greens

  • Serving Size: Serves 4
  • Prep Time: More than 60 Minutes
  • Cook Time: Less than 30 Minutes
  • Level: Intermediate
  • Course: Entrée, Side Dish
Ingredient Description:
1 small bunch of kale or Swiss chard (stems and ribs removed), sliced into 1/2-in. strips (about 2 c. packed)
1/2 Tbsp. olive oil
1/2 c. leeks, chopped into 1/4-in. dice (white and green parts only)
1/4 c. finely chopped red bell pepper or peeled, seeded Roma tomato
3/4 c. quinoa, rinsed and drained
1 garlic clove, minced
1 1/2 - 2 c. vegetable stock (or chicken stock or water)
salt and freshly ground pepper, as needed
1/8 tsp. salt-free herb seasoning of choice, such as Penzey’s Mural of Flavor
1/8 tsp. crushed red pepper flakes
1 large egg, room temperature
1/2 c. milk (2% or whole)
2 c. shredded sharp cheddar cheese, divided
1/4 c. Panko bread crumbs
1 finely sliced scallion, for garnish

  1. Prepare a medium-sized pot of boiling salted water. Blanche greens until tender, about 3 minutes for kale and 2 minutes for Swiss chard. Drain, cool and squeeze dry. (Alternatively, cook in a large skillet over medium heat with 1 Tbsp. oil until tender. Remove from pan.)
  2. Heat the oil in a large skillet over medium-high heat. Add leek and bell pepper or tomato. Cook, stirring occasionally, for 5 minutes or until tender.
  3. Stir in quinoa and garlic. Cook uncovered for 3 - 4 minutes, or until grains start to turn opaque. The quinoa will not be completely cooked at this point.
  4. Add 1 1/2 c. vegetable stock, a pinch of salt and black pepper, seasoning herb blend and red pepper flakes. Cover and reduce heat to medium-low and simmer for 15-20 minutes, until most liquid has been absorbed. Cooking time will depend on the quinoa.
  5. Remove from heat and let stand for 5 minutes.
  6. Preheat oven to 350°F/180°C. Coat an 8x8-in. baking dish with cooking spray.
  7. Whisk together eggs and milk in a large bowl. Fold in quinoa mixture and 1 1/2 c. cheese. Stir to combine and let some of the cheese melt. At this point the mixture should be a little soupy. Add a bit more liquid if necessary.
  8. Transfer to prepared baking dish and top within remaining 1/2 c. cheese and bread crumbs. Bake 25 - 35 minutes until browned around the edges.
  9. Remove from oven, cut and serve. Top with scallions as garnish.
  10. Thanks to Chef Rosemary Rutland of​ for this recipe.