Name: One-Pan Baked Quinoa with Kale and Chickpeas
Total time: 45 min
Ingredients: 5 ounces (5 cups) baby kale; 1½ cups plus 1 tablespoon water , divided; 1 cup prewashed white quinoa; 1 (15-ounce) can chickpeas , rinsed; Salt and pepper; 2 teaspoons grated lemon zest plus 1 tablespoon juice; 2 tablespoons extra-virgin olive oil; 2 plum tomatoes , cored and finely chopped; 6 ounces feta cheese , crumbled (1½ cups)

Why This Recipe Works

We started with a simple combination of quinoa, chickpeas, lemon zest, and scallions, pouring hot water over the mixture and baking it until the quinoa had absorbed all of the liquid. The resulting dish lacked heft, but hearty kale proved to be the perfect solution. Roasted kale seemed a surefire way to bulk up the dish, but we found the extra step of roasting the leaves too fussy for this quick one-pan supper. Turning to the microwave, we decided to steam the kale to tenderize the leaves. Our quinoa bake was taking on a distinctly Mediterranean flavor profile, so we decided to swap out the scallions for chopped tomatoes and a splash of fresh lemon juice, ensuring our dish was bright-tasting and colorful. A generous sprinkling of tangy feta cheese finished this simple casserole off with perfect savory complexity.

Before You Begin

We like the convenience of prewashed quinoa. If you buy unwashed quinoa (or if you are unsure if it’s washed), be sure to rinse it before cooking to remove its bitter protective coating.

Instructions

Adjust oven rack to middle position and heat oven to 450 degrees. Combine kale and 1 tablespoon water in bowl, cover, and microwave until slightly wilted, 1 to 2 minutes. Transfer to colander and let drain, pressing with back of spoon to remove as much moisture as possible.

Combine wilted kale, quinoa, chickpeas, ½ teaspoon salt, and ¼ teaspoon pepper in 8-inch square baking dish. Combine remaining 1½ cups water and 1 teaspoon lemon zest in bowl, cover, and microwave until just steaming, about 2 minutes. Pour lemon-water mixture evenly into dish and cover tightly with aluminum foil. Bake until quinoa is tender and no liquid remains, 20 to 30 minutes.

Meanwhile, whisk oil, lemon juice, remaining 1 teaspoon lemon zest, ½ teaspoon salt, and ¼ teaspoon pepper together in bowl.

Remove dish from oven and fluff quinoa with fork. Gently fold in tomatoes and lemon vinaigrette. Sprinkle with feta and continue to bake, uncovered, until feta is warmed through, 3 to 5 minutes. Serve.