2 1/2 cupslow-sodium vegetable broth or stockdivided
1poundkale, stems and leavescoarsely chopped
1 1/2cupspecanscoarsely chopped
2 1/2cupspears (3-4 firm, ripe varieties like Bartlett or Anjou)unpeeled, diced
2 tablespoonsfresh sagechopped
2tablespoonsfresh thyme leaves
4cupscooked quinoa1 1/2 cups uncooked
Preheat oven to 325°. Lightly oil a 3-quart casserole dish.
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.
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.
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.
Quinoa, Kale, and Pear Dressing
Amount Per Serving
Calories 214Calories from Fat 108
% Daily Value*
Total Fat 12g18%
Saturated Fat 1g5%
Polyunsaturated Fat 3g
Monounsaturated Fat 8g
Total Carbohydrates 21g7%
Dietary Fiber 4g16%
* Percent Daily Values are based on a 2000 calorie diet.