Creamy Quinoa Kale Casserole
Now that the weather is getting colder it's time to make some casseroles! This simple casserole has creamy, fluffy quinoa and tender strips of kale baked in a creamy cashew/pepper sauce. There's no added oil; it really doesn't need any with all those cashews! Also, it's a deceptively filling dish as it has a double dose of protein in it from the quinoa and the cashews.
I love using yellow and orange peppers in my creamy blended sauces because
- The colors are gorgeous!
- They add extra nutrition, and
- They are just so tasty!
- 3 cups packed destemmed Kale leaves, thinly sliced
- 1-1/4 cup Water
- 1 cup uncooked Quinoa
- 2-3 tsp fresh Lemon juice
- Heaping 1/4 cup diced Onion
- 1-1/2 tsp Sea salt, or to taste
- 6 cups Water
- 1 cup Raw Cashews
- 1 Garlic clove
- 1 Yellow bell pepper, chopped
- Preheat oven to 350 F and have a square 8x8 inch baking pan ready.
- Bring 6 cups of water to a boil in a medium pot. Add quinoa and boil for 15 minutes, adding the sliced kale during the last 5 minutes. Drain well in a fine mesh strainer. Set Aside.
- While quinoa is cooking make the sauce: In a blender, combine the remaining ingredients and blend a few minutes until completely smooth.
- Transfer quinoa to prepared pan and pour the sauce over it. Mix gently with a wooden spoon to combine. Tightly cover with foil and bake for 25 minutes.