Kale and Quinoa Rolls
Ingredients
Directions
Remove stems from kale and discard. Add kale to large pot of boiling water; cover and cook until leaves are softened, about 2 minutes. Chill and cold water; drain on paper towels. Set leaves aside.
In saucepan over medium, heat oil. Add onion, mushrooms, garlic, oregano and thyme; cook for 5 minutes or until onion is softened. Stir in quinoa. Add broth; bring to a boil. Reduce heat, cover and simmer for about 15 minutes or until all liquid is absorbed. Stir in carrot, zucchini, sea salt and pepper. Let cool to room temperature. Stir in egg.
Preheat oven to 350F/180C. To assemble rolls, spoon about 1/3 cup quinoa mixture onto each kale leaf, just above where base of stem would have been. Fold bottom up over filling, tuck in sides and roll up.
Line 13 x 9 inch baking dish with half of the crushed tomatoes. Arrange kale rolls on top; cover with remaining crushed tomatoes. Cover dish with foil; bake for 1 hour or until tender.
Recipe credit: Fresh Juice Magazine
Category: Main Meals
Ingredients
- 12 large kale leaves
- 2 tsp olive oil
- 1 onion, chopped
- 1 cup diced mushrooms
- 1 garlic clove, minced
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 cup quinoa, well rinsed
- 2 cups vegetable broth
- 1 carrot, diced
- 1 zucchini, diced
- 1/4 tsp each sea salt and pepper
- 1 egg, beaten
- 2 cups crushed tomatoes, divided
Directions
Remove stems from kale and discard. Add kale to large pot of boiling water; cover and cook until leaves are softened, about 2 minutes. Chill and cold water; drain on paper towels. Set leaves aside.
In saucepan over medium, heat oil. Add onion, mushrooms, garlic, oregano and thyme; cook for 5 minutes or until onion is softened. Stir in quinoa. Add broth; bring to a boil. Reduce heat, cover and simmer for about 15 minutes or until all liquid is absorbed. Stir in carrot, zucchini, sea salt and pepper. Let cool to room temperature. Stir in egg.
Preheat oven to 350F/180C. To assemble rolls, spoon about 1/3 cup quinoa mixture onto each kale leaf, just above where base of stem would have been. Fold bottom up over filling, tuck in sides and roll up.
Line 13 x 9 inch baking dish with half of the crushed tomatoes. Arrange kale rolls on top; cover with remaining crushed tomatoes. Cover dish with foil; bake for 1 hour or until tender.
Recipe credit: Fresh Juice Magazine
Category: Main Meals