Quinoa, Kale, and Pear Dressing
  • 4tablespoons extra-virgin olive oildivided
  • 3large shallotsfinely sliced, divided
  • 2 1/2 cups low-sodium vegetable broth or stockdivided
  • 1pound kale, stems and leavescoarsely chopped
  • 1 1/2cups pecanscoarsely chopped
  • 2cups leeksfinely chopped
  • 2 1/2cups pears (3-4 firm, ripe varieties like Bartlett or Anjou)unpeeled, diced
  • 2 tablespoons fresh sagechopped
  • 2tablespoons fresh thyme leaves
  • 4cups cooked quinoa1 1/2 cups uncooked
  • 1large orangejuice of
  • 2 eggslightly beaten
  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