Quinoa, Kale, and Pear DressingKarin Lazarus | Delicious Living
- Serves: 10 people
- Calories per serving: 214
Love stuffing but not the gluten? The tiny Peruvian quinoa seed, offering complete protein and a mild, nutty flavor, makes this dressing robust enough for an entrée but also perfect as a side dish for gluten-free eaters. To cook quinoa, massage uncooked grains under water; drain and repeat. Place 1½ cups quinoa and 3 cups water in a saucepan. Bring to a boil, reduce heat, cover, and simmer about 15 minutes.
Staff Favorite, Gluten Free, Veggie
- 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.
PER SERVING: 214 cal, 12g fat (8g mono, 3g poly, 1g sat), 30mg chol, 5g protein, 21g carb, 4g fiber, 45mg sodium