Quinoa, Kale, and Pear Dressing

Love stuffing but not the gluten? The tiny Peruvian quinoa seed, offering complete protein and a mild, nutty flavor, makes this dressing robust enough for an entrée but also perfect as a side dish for gluten-free eaters. To cook quinoa, massage uncooked grains under water; drain and repeat. Place 1½ cups quinoa and 3 cups water in a saucepan. Bring to a boil, reduce heat, cover, and simmer about 15 minutes.

Staff Favorite, Gluten Free, Veggie

Quinoa, Kale, and Pear Dressing

Votes: 0
Rating: 0
You:

Rate this recipe!

Servings

10 people

Print Recipe

Ingredients

• 4 tablespoons extra-virgin olive oil divided
• 3 large shallots finely sliced, divided
• 2 1/2 cups low-sodium vegetable broth or stock divided
• 1 pound kale, stems and leaves coarsely chopped
• 1 1/2 cups pecans coarsely chopped
• 2 cups leeks finely chopped
• 2 1/2 cups pears (3-4 firm, ripe varieties like Bartlett or Anjou) unpeeled, diced
• 2 tablespoons fresh sage chopped
• 2 tablespoons fresh thyme leaves
• 4 cups cooked quinoa 1 1/2 cups uncooked
• 1 large orange juice of
• 2 eggs lightly beaten

Ingredients 4 tablespoons extra-virgin olive oil divided 3 large shallots finely sliced, divided 2 1/2 cups low-sodium vegetable broth or stock divided 1 pound kale, stems and leaves coarsely chopped 1 1/2 cups pecans coarsely chopped 2 cups leeks finely chopped 2 1/2 cups pears (3-4 firm, ripe varieties like Bartlett or Anjou) unpeeled, diced 2 tablespoons fresh sage chopped 2 tablespoons fresh thyme leaves 4 cups cooked quinoa 1 1/2 cups uncooked 1 large orange juice of 2 eggs lightly beaten

Servings 10 people Print Recipe

Instructions

1. Preheat oven to 325°. Lightly oil a 3-quart casserole dish.
2. In a large saucepan over medium-high heat, add 1 tablespoon oil. Add half the shallots and cook until soft. Increase heat to high, add 1 cup broth or stock, kale, and pecans, and toss to combine. Cover and cook for 3 minutes. Uncover and continue cooking, stirring until all liquid has evaporated. Set aside to cool.
3. In a separate saucepan over medium-high heat, heat 2 tablespoons oil, add remaining shallots and leeks, and sauté 2–3 minutes. Add pears and sauté until lightly browned, 3–4 minutes more. Stir in sage and thyme. Stir in pecan-kale mixture.
4. Transfer mixture to a large bowl. Add cooked quinoa and gently stir to combine. Stir in juice and remaining 1 tablespoon oil. Season with salt and pepper to taste. Add eggs and remaining 1½ cups broth or stock and toss to coat. Transfer to prepared baking dish. Cover and bake 30 minutes. Serve immediately.

Recipe Notes

Nutrition Facts

Quinoa, Kale, and Pear Dressing

Amount Per Serving

Calories 214 Calories from Fat 108

% Daily Value*

Total Fat 12g 18%

Saturated Fat 1g 5%

Polyunsaturated Fat 3g

Monounsaturated Fat 8g

Cholesterol 30mg 10%

Sodium 45mg 2%

Total Carbohydrates 21g 7%

Dietary Fiber 4g 16%

Protein 5g 10%

* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING: 214 cal, 12g fat (8g mono, 3g poly, 1g sat), 30mg chol, 5g protein, 21g carb, 4g fiber, 45mg sodium