Kale-Quinoa Stuffing

Posted by on November 15, 2015 in Recipes | Comments Off on Kale-Quinoa Stuffing

Kale-Quinoa Stuffing


  • 2 T grape seed oil
  • 3 1/2 cups low sodium vegetable or chicken broth
  • 2 cups quinoa, rinsed
  • 2 T unsalted butter or ghee
  • 5 cups assorted mushrooms such as cremini, shiitake and oyster – chopped
  • 1 large onion, chopped
  • 2 large celery ribs, chopped
  • 6 cloves of garlic, minced
  • 1/2 t of freshly ground pepper
  • 7 oz. of kale – ribs removed and leaves coarsely chopped
  • 5 large eggs beaten
  • 1 cup feta, crumbled
  • 1/4 cup of fresh parsley
  • 1 1/2 t chopped fresh rosemary
  • 1 T chopped fresh thyme
  • 1/2 cup pecans, chopped


Pre-heat oven to 375 degrees

Coat amuffin tin with oil or ghee

In a pan bring broth to a boil.  Stir in quinoa, reduce heat and let simmer until liquid has absorbed (12 to 15 minutes).  Let stand covered for about 5 minutes.  Transfer to a large bowl.

In a large deep skillet, melt butter over medium-high heat. Stir in mushrooms and 1/2 teaspoon salt.  Sauté until golden, about 8 minutes.  Transfer to bowl with quinoa.

In same skillet warm 1 teaspoon oil. Sauté onion, celery garlic, 1 teaspoon salt and pepper over medium heat until softened, about 8 minutes. Add kale by the handful and cook stirring until wilted, about 5 minutes.  Season with salt.  Add kale mixture to bowl with quinoa and mushrooms.

Add to bowl:  stir in eggs, cheese and herbs. Spoon into muffin tin and press in nuts.

Bake about 25 minutes