It’s funny how a lot of the ingredients for this recipe were foreign to me as a child.
Quinoa? Kale? Chickpeas?
I don’t think I’d ever heard of such foods prior to the last 5-10 years of my life.
As a kid, I took after my dad, in that I loved to cook with just about any food!
I even ‘opened’ my own restaurant in our home where I served my mom and dad spaghetti with meat sauce, and though I’m sure it was hardly palatable, I strongly suggested they both pay AND tip me for my trouble. Hah!
These days, I no longer directly charge for my meals, and I still love the art of cooking more than anything.
Lately, however, it has been increasingly difficult (and more than a little frustrating) to please all the different mouths in our house, so I occasionally end up making multiple meals. This can be beneficial, in that I get to test out more than one new recipe at a time, and arduous for the obvious reason of more work and clean-up.
While multiple meals can be ideal in a house full of differing appetites, most days, it’s just not practical. Ergo, I often resort to one dish that is at the very least, allergy-friendly.
I could lie to you and tell you ‘everyone in this house absolutely LOVES this meal and requests it often!’, but I like to consider myself a pretty straight shooter, and I wouldn’t do that.
Truth is, me, myself and I love this meal as is, the kids will kind of pick at it, and the hubby enjoys it with ‘more protein’, AKA, ‘put some chicken in it, baby’.
It’s honestly just not possible or realistic that every meal I post will please everyone because we all have such different tastes!
What is factual is that at least one someone in our house likes it, and for this recipe, that someone happens to be yours truly. 🙂
- 1 c. uncooked quinoa
- 4 c. broccoli chopped into bite-size florets
- 1/2 red onion chopped into bite-size pieces
- 1 c. chickpeas cooked
- 2 T. coconut oil melted
- 1 1/2 t. dried oregano
- 1/2 t. sea salt
- pepper to taste
- 3 eggs
- 1/2 c. milk or your choice broth, or water
- 1 1/2 c. cheddar cheese
- 1 c. kale lightly packed and shredded
- 1 large tomato sliced thinly
- 6 T. grated parmesan
- salt and pepper to taste
- Cook your quinoa according to package directions.
- Preheat the oven to 400 degrees.
- Toss the broccoli, onion, and chickpeas with the oil, oregano, 1/2 teaspoon salt, and a bit of pepper.
- Spread the mix onto a parchment paper-lined baking sheet.
- Bake 30 minutes, stirring once.
- Oil a 9 x 13 inch baking dish.
- In a large bowl, lightly beat the eggs, and add in the milk, broth, or water, cheddar cheese, and kale.
- Mix well.
- Once the vegetables and beans are done roasting, mix them with the quinoa and the egg mix until well combined.
- Pour the entire mixture into the 9 x 13 baking dish and spread evenly.
- Top the casserole with the tomato slices and then with the grated parmesan.
- Bake for another 25-30 minutes, until top is golden.
Nutrition facts are based on using water and one ounce of grated parmesan. WW points (new system): 8
Adapted from Edible Perspective
Using milk or broth in the egg mix gives a creamier, more flavorful result, but water is what I most often use, and I still love it.
Use your favorite cheese in place of cheddar, if desired.
Don’t leave off the tomato, as it adds to the moisture in the casserole.
What foods or recipes do you find the most ‘crowd-pleasing’?