Quinoa Kale Lasagna Recipes
GARLIC KALE QUINOA
Great for a quick-but-healthy side dish. White cooking wine can be used instead of 1 tablespoon water at the end of cooking.
Provided by Melanie
Categories Side Dish Grain Side Dish Recipes
Time 35m
Yield 2
Number Of Ingredients 8
Steps:
- Bring 2/3 cup water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes.
- Heat olive oil in a skillet over medium heat; saute kale and garlic in the hot oil until kale is wilted, about 5 minutes. Season with salt and pepper.
- Stir quinoa into kale mixture and add sesame oil; cook until flavors blend, about 5 more minutes. Add 1 tablespoon water to mixture to keep from sticking.
Nutrition Facts : Calories 188.2 calories, Carbohydrate 22 g, Fat 9.3 g, Fiber 2.7 g, Protein 5.2 g, SaturatedFat 1.2 g, Sodium 18.8 mg
QUINOA & KALE LASAGNA
Rich in super foods and super flavor! You will not miss the meat. Adapted from a recipe in the "Revolutionize Meals" cookbook.
Provided by fitnfamished
Categories Spinach
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees. Lightly grease a 13x9 inch casserole dish with cooking spray or oil. Spread prepared quinoa evenly in the dish.
- Heat oil in a medium saucepan. Add onions and cook until transparent and starting to brown. Add the mushrooms; cook until they're softened and very little if any moisture remains in pan. Add the garlic and the tomato sauce. Stir until hot, then set aside.
- In med. bowl combine cottage cheese with the egg; mix well. Stir in parmesan, basil and oregano.
- Spread 1/3 of the tomato sauce over the quinoa. Then add layer of sliced zucchini, then all the cottage cheese mixture, then 1/3 of the tomato sauce, then all the kale or spinach, ending with the remaining tomato sauce. Spread mozzarella evenly on top.
- Bake for about 35 min, until hot and the cheese is melted, bubbling, and slightly brown at edges. Serve.
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ZUCCHINI QUINOA LASAGNA (VEGETARIAN AND GLUTEN FREE)
From happyhealthymama.com
- Cut the ends off of your zucchini and slice it length wise into the shape of lasagna noodles. If your zucchini are exceptionally large, you may need to cut it in half width wise first. Lay the zucchini on a clean towel and sprinkle with salt. Let them sit while you prepare the quinoa. This draws the water out of the zucchini so your final dish isn’t too watery.
- Place the quinoa and water in a small saucepan and bring to a boil. Reduce the heat and cover. Allow to simmer until the water is absorbed, about 12-15 minutes.
- In a small bowl, combine the tomato sauce, basil, and oregano. Reserve about 1/2 cup of this and add the rest to the cooked quinoa. Taste and add salt and pepper to taste. (I added 1/2 teaspoon salt and about 1/4 teaspoon pepper. It depends on the saltiness of your tomato sauce.)
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- Coat a 9-by-13-inch baking dish with cooking spray. Combine water and quinoa in a medium saucepan. Bring to a boil. Reduce to a simmer, cover and cook for 15 minutes. Fluff with a fork. Evenly spread the quinoa in the prepared dish.
- Wipe out the saucepan, then add oil and heat over medium heat. Add onion; cook, stirring frequently, until transparent and starting to brown, 5 to 6 minutes. Add mushrooms; cook, stirring, until the mushrooms are softened and very little moisture is left in the pan, 3 to 4 minutes. Add garlic and sauce. Stir until hot. Remove from heat.
- Combine cottage cheese and egg in a medium bowl; mix well. Stir in Parmesan, basil and oregano.
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