Quinoa with Roasted Tomatoes, Kale, and Feta
Prep Time
5 mins
Cook Time
30 mins
Total Time
35 mins
 

Serve this nutritious, delicious Quinoa with Roasted Tomatoes, Kale, and Feta tonight ... it's super healthy and packed with flavor!

Course: Main Course
Cuisine: American
Keyword: quinoa bowl
Servings: 4 people
Author: Ginnie
Ingredients
  • 6 teaspoons extra virgin olive oil, divided
  • 1 onion, chopped
  • 1 1/2 cups quinoa, well rinsed
  • 2 3/4 cups vegetable broth, divided
  • nonstick cooking spray
  • 1 pound cherry tomatoes
  • 3 garlic cloves, minced
  • 1/2 teaspoon crushed red pepper flakes
  • 1 (15-ounce) can chickpeas
  • 1 bunch kale, coarsely chopped
  • 1/4 pound feta, crumbled
  • salt
  • pepper
Instructions
  1. Preheat oven to 425 degrees.
  2. Heat 2 teaspoons olive oil in a large saucepan with lid.

  3. Add onion to oil and cook until it starts to brown, stirring occasionally.
  4. Stir in quinoa. Add 2 1/2 cups vegetable broth to quinoa and bring to a boil.

  5. Cover pan and reduce heat to a simmer. Cook until quinoa is tender and broth is absorbed, about 15 - 20 minutes.

  6. Meanwhile, cover a baking pan with tin foil and coat the foil with nonstick cooking spray.
  7. Add the cherry tomatoes to pan in a single layer. Drizzle the tomatoes with 2 tsp. olive oil and stir to coat. Sprinkle with salt and pepper to taste.

  8. Place tomatoes in oven and roast until most of the tomatoes are popped, about 10 - 15 minutes. Set aside.
  9. While tomatoes are roasting, combine 2 teaspoons olive oil, garlic, crushed red pepper flakes, and 1/4 teaspoon salt in a large pan.

  10. Place pan on stove and heat to medium. Cook until garlic is fragrant, about 30 seconds to 1 minute.

  11. Stir in chickpeas, kale, and 1/4 cup broth. Cover pan, bring to a boil and then reduce heat to a simmer.

  12. After a few minutes, stir kale and cover pan again.
  13. Continue cooking, stirring occasionally, until kale is wilted and tender (about 10 minutes). Season to taste with salt.
  14. When quinoa is done, stir in kale mixture. Taste and season with additional salt, if desired.
  15. Serve quinoa topped with roasted tomatoes and sprinkled with feta. Enjoy!
Notes