This recipe makes an outstanding gluten-free and vegetarian main dish that is very hearty!

Gluten-Free and Vegetarian

Photo: Amie ValponeIngredients:
  • 1 cup sesame seeds
  • 1 large bunch of fresh kale, finely chopped
  • 2 tsp. olive oil
  • 1/2 cup Vidallia onion, diced
  • 2 cloves garlic, peeled and minced
  • 1 Tbsp. dried thyme
  • 1/4 tsp. chili powder
  • 2 cups cooked quinoa (about 1 cup uncooked quinoa)
  • 1 cup Greek plain yogurt
  • 2 large eggs, lightly beaten
  • ¾ tsp. sea salt
  • ½ tsp. freshly ground white pepper
Instructions:
  1. Preheat oven to 350 degrees F.
  2. Coat an 8 x 8-inch baking dish with cooking spray, then coat with sesame seeds.
  3. Fill a large bowl with ice and water; set aside. Bring a large pot of water to a boil. Add kale; blanch until bright green, approximately 8-10 seconds. Transfer hot spinach to the ice bath to cool for 30 seconds, remove and drain water. Set aside kale on a paper towel.
  4. Heat olive oil in a medium skillet. Add Vidallia onion, garlic, thyme and chili powder; sauté until translucent, approximately 8-10 minutes. Remove from heat; transfer to a medium-sized bowl.
  5. Add kale, cooked quinoa, yogurt, eggs, sea salt and pepper to the onion mixture; mix well to combine. Transfer quinoa mixture into the prepared baking dish and place in the oven. Bake until set and golden brown, approximately 60 minutes.
  6. Remove from oven.
  7. Slice and serve warm or at room temperature with a dollop of Greek plain yogurt for dipping, if desired.
  8. Enjoy!
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