Kale Rolls Stuffed with Quinoa.
By mahto
Rate this recipe
5/5
(1 Votes)
Ingredients
- 2 Tablespoons olive oil, divided
- 2 Pounds plum tomatoes, chopped
- 6 Cloves garlic, coarsely chopped
- 2 Teaspoons chopped fresh thyme
- Coarse salt
- 12 Large Tuscan kale leaves
- 3/4 Cup uncooked quinoa
- 1 Medium yellow onion, chopped
- 1 1/2 Cups vegetable broth
- 1/3 Cup chopped walnuts, toasted and divided
- 2 Ounces crumbled goat cheese (optional)
Details
Preparation
Step 1
1. In a large saucepan over medium heat, heat 1 tablespoon oil. Stir in tomatoes, garlic and thyme. Simmer until the tomatoes are very tender, about 30 minutes. Season with salt to taste. Transfer to a large bowl, and mash mixture with a potato masher.
2. Bring water to a boil in a large pan. While you’re waiting for the water to boil, fill a large bowl up with ice water. Cook kale in 2 batches for 1 minute, removing leaves with a slotted spoon and immediately dunking in ice water. Cut the tough rib out of the middle, leaving each leaf whole. Set aside.
You'll also love
- Copycat Suddenly Salad Ranch and... 3.5/5 (2 Votes)
- Katie Couric's Lemon Chicken 5/5 (1 Votes)
- Fried Cabbage and Dumplings 4.3/5 (3 Votes)
- Lithuanian Potato Pancakes 4.4/5 (5 Votes)
- Risotto Slow-Cooker Sausage and... 5/5 (1 Votes)
- Hot Crawfish Spinach Salad 5/5 (1 Votes)
- Kale White Bean and Sausage Soup 4.4/5 (8 Votes)
Review this recipe