We had our wrap-up party last Thursday and Kristen brought these super yummy Quinoa and Feta bites...we inhaled them! I got so many requests for the recipe after I posted a picture on FaceBook, that I had to post it. Here you go!
Quinoa, Kale and Feta Bake
3/4 cup red or white quinoa
1 1/2 cups water
1/2 bunch kale, ribs removed and roughly chopped (4-5 cups)
1 1/2 cups finely chopped feta cheese
3 large eggs, lightly beaten
1 large shallot, finely diced
3 garlic cloves, minced
juice of 1/2 lemon
1 tblsp Sriracha (optional)
1 tbps fresh thyme or 1 tsp dried thyme
1/4 tsp ground nutmeg
1/4 tsp pepper
1 1/2 cups water
1/2 bunch kale, ribs removed and roughly chopped (4-5 cups)
1 1/2 cups finely chopped feta cheese
3 large eggs, lightly beaten
1 large shallot, finely diced
3 garlic cloves, minced
juice of 1/2 lemon
1 tblsp Sriracha (optional)
1 tbps fresh thyme or 1 tsp dried thyme
1/4 tsp ground nutmeg
1/4 tsp pepper
extra virgin olive oil as needed
Bring the quinoa and water to a boil in a medium saucepan over high heat. Reduce heat to low and simmer, covered, until the quinoa is tender and water is absorbed. Set aside to cool.
Preheat the overn to 375 F. In a food processor, pulse the kale until finely chopped. You may need to do this in two batches. Place the kale in a large bowl along with the rest of the ingredients and mix. Divide among 6 jumbo muffin tins, press down to compact, and bake until set, about 25 minutes. Let cool for several minutes before unmolding. Serve with a drizzle of olive oil over the top .
Preheat the overn to 375 F. In a food processor, pulse the kale until finely chopped. You may need to do this in two batches. Place the kale in a large bowl along with the rest of the ingredients and mix. Divide among 6 jumbo muffin tins, press down to compact, and bake until set, about 25 minutes. Let cool for several minutes before unmolding. Serve with a drizzle of olive oil over the top .
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