Kale Rolls Stuffed with Quinoa.

By mahto

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)

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.