Cheesy Kale & Quinoa Casserole Recipe By OhMyVeggies.com (2024)

Published: Sep 21, 2015 · by Nicole · Updated: Feb 15, 2021 · This post may contain affiliate links.

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Kale is sautéed until nice and tender with onion, garlic and vegetable broth, which all help to infuse it with plenty of flavor.Mix with cooked quinoa, lemon zest, cannellini beans and Greek yogurt,and bake in the oven with plenty of mild cheddar cheese!

Recipe

Cheesy Kale & Quinoa Casserole

A comforting yet bright cheesy casserole filled with sauteed kale, quinoa, cannellini beans and lemon zest!

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Prep Time: 15 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 40 minutes minutes

Course: Main Course

Cuisine: American

Diet: Vegetarian

Keyword: cheesy casserole, Cheesy Kale & Quinoa Casserole

Servings: 4 to 6 servings

Calories: 502kcal

Author: Oh My Veggies

Ingredients

1 tablespoon olive oil
1 large onion chopped
2 cloves garlic minced
1 bunch lacinato kale about 9 to 10 ounces, stems removed and leaves torn into bite-sized pieces
½ cup vegetable broth
1 cup uncooked quinoa cooked according to package directions
Zest of 1 lemon
1 15-ounce can cannellini beans, drained and rinsed
¾ cup plain Greek yogurt
2 cups shredded mild cheddar cheese divided
Salt and red pepper flakes to taste
¼ cup raw walnut halves chopped

US Customary - Metric

Instructions

Preheat the oven to 350ºF. Lightly grease a 2 to 3 quart baking dish with olive oil spray and set aside.
Add the olive oil to a large skillet set over medium heat. When hot, add in the onion and cook until tender and starting to brown, about 5 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Add in the kale and vegetable broth. Cook, stirring occasionally, for about 6 to 8 minutes, until the kale has wilted down and the broth has evaporated. Remove from the heat.
Add the vegetable mixture to a large bowl, along with the quinoa, lemon zest, cannellini beans, Greek yogurt and 1 cup of the cheddar. Mix until well combined. Season with salt and red pepper flakes to taste.
Transfer the mixture to the prepared baking dish. Sprinkle the top with the remaining 1 cup of cheddar cheese and the walnuts.
Bake for about 10 to 13 minutes, until heated through and the cheese is melted.

Notes

You can cook the quinoa in advance so it is ready to go come dinnertime. However, be sure to warm it back up before mixing it in with all the other components. Otherwise it will take longer to heat up in the oven and the dish could dry out.

Nutrition

Calories: 502kcalCarbohydrates: 34gProtein: 26gFat: 30gSaturated Fat: 13gPolyunsaturated Fat: 6gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 61mgSodium: 369mgPotassium: 441mgFiber: 4gSugar: 3gVitamin A: 850IUVitamin C: 6mgCalcium: 489mgIron: 3mg

Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!

« This Week's Meatless Meal Plan | 09.21.15

Reader Interactions

Comments

Amber Harding says
September 21, 2015 at 10:18 am

Lovely recipe, quite filling and tasty!
Reply
Kelley says
September 21, 2015 at 6:18 pm

Ooh, saving this one for when the weather turns (again). Looks like a swiss cheese would be good, too.
See Also
31 Delicious Easy Vegan Recipes to Start Your Plant-Based Journey Mushroom Cauliflower Rice Skillet Recipe Cabbage and kale recipes | Hugh Fearnley-Whittingstall Vegan Peanut, Sweet Potato, and Kale Soup With Coconut Recipe
Reply
- Ashley Jennings says
  September 23, 2015 at 9:37 am
  
  Yes! I bet that would be delicious as well!
  Reply
marcie says
September 21, 2015 at 6:59 pm

Ashley, this meal looks amazing! It's almost dinner time and the only problem is that I don't have this in front of me! Definitely trying this soon!
Reply
- Ashley Jennings says
  September 22, 2015 at 12:57 pm
  
  haha thanks Marcie!!
  Reply
Cathryn says
September 24, 2015 at 8:50 pm

This is so good I am standing in the kitchen with a fork, eating it, instead of serving it up to my boys. Autumn in a bowl!
Reply
- Ashley Jennings says
  September 28, 2015 at 8:51 am
  
  haha oh I love this! So glad to hear you enjoyed it! 🙂
  Reply
Julie Mary says
September 28, 2015 at 2:59 am

What would you recommend instead of yogurt?
Reply
- Ashley Jennings says
  September 28, 2015 at 8:50 am
  
  Hmmm cottage cheese may work but we haven't tested it that way!
  Reply
  - Debra Moray-Brach says
    November 14, 2016 at 8:23 pm
    
    Something vegan?
    Reply
Susan says
October 04, 2015 at 2:10 pm

New favorite web site. So many tasty vegetarian options-- YUM. Quick qs. Any recommendations for prepping this recipe ahead of time for busy weekend nights? Would you recommend precooking up to final oven baking time or would you just cut up everything and premeasure ingredients with final cooking the night to be used? Thanks for advice
Reply
- Ashley Jennings says
  October 07, 2015 at 7:06 am
  
  Hi Susan! If it was me, I would make the quinoa in advance and even cook the veggies ahead of time too (and pre-measure other ingredients like you said). And then leave the final assembly / cooking for the night of. I would rewarm or bring the quinoa / veggies back to room temp (otherwise it will take longer to heat up during the bake time and could dry out). The dish does reheat well as leftovers too!
  Reply
Hungry Anon says
October 06, 2015 at 1:25 pm

What would you recommend to use instead of quinoa? I've never had it or cooked it, so I don't want to chance buying,cooking it and making it only to ruin the rest of the meal.
Your (or anyone's tested) Ideas?:)
See Also
Roasted Squash | Squash Recipes | Tesco Real Food
Reply
- Ashley Jennings says
  October 07, 2015 at 7:01 am
  
  While we haven't tested it any other way, I would think that other whole grains would work here too ... bulgur, farro, rice, etc. Let us know if you do try it with something else!
  Reply
Alison says
October 15, 2015 at 7:25 pm

smells good. i did not have lemon so used orange. tats real good thank you.
Reply
- Ashley Jennings says
  October 16, 2015 at 8:03 am
  
  Glad you liked it Alison!
  Reply
Dipti says
October 21, 2015 at 9:31 am

I am so happy to have discovered your website.
What would you substitute for the Greek Yogurt that is non-dairy?
Thanks so much!
Reply
- Ashley Jennings says
  October 23, 2015 at 7:25 am
  
  Hi Dipti! I would go for a plain non-dairy yogurt here. You really want that creaminess / slight tang from it!
  Reply
Shawna says
November 09, 2015 at 8:07 pm

I love when something nutritious (nutrient content) tastes like comfort food. Love this recipe, and it's relatively easy to make. I tried it with some salsa on the side, and it was delicious.
Reply
- Ashley Jennings says
  November 12, 2015 at 9:52 am
  
  So glad to hear it Shawna! I love the idea of serving with salsa!
  Reply
Rhonda says
January 19, 2016 at 9:03 pm

Delicious recipe! I used only half the cheese and pine nuts instead of walnuts. It was perfect comfort food.
Reply
- Ashley Jennings says
  February 01, 2016 at 12:56 pm
  
  So happy to hear you enjoyed it! Thanks for letting us know!
  Reply
Dina says
February 04, 2016 at 8:17 pm

Calories? If who ever posted this recipe originally could please provide the calories, fat, carbs and protein content for each serving, size of serving?
Thank you,
Dina
Reply
- Ashley Jennings says
  February 19, 2016 at 8:03 am
  
  Hi Dina! We don’t calculate calorie counts for our posts as they can vary by different brands of ingredients, substitutions, etc. But you can plug it in here to get a general idea: http://www.caloriecount.com/cc/recipe_analysis.php
  Reply
Patricia Morris says
July 24, 2016 at 10:24 pm

Hi ,I came across your recipe and i am going to make it, looks yummy. Could you give me the nutrition facts because i am a weight watcher and need to track everything. Thanks in advance!!
Reply
- Ashley Jennings says
  July 26, 2016 at 3:52 pm
  
  Thanks Patricia - hope you enjoy! We don’t calculate calorie or nutritional counts as they can vary by different brands of ingredients, substitutions, etc. But you can plug it in here to get a general idea: https://www.caloriecount.com/cc/recipe_analysis.php
  Reply
Nina Lyman says
September 11, 2016 at 3:02 pm

wish you would make so it can be printed without pages and pages of pictures of nothing
Reply
- Captain O says
  November 10, 2021 at 3:03 pm
  
  Click 'print recipe' at the top. It is only the recipe that is printed!
  Reply
Nell R says
March 19, 2017 at 7:52 pm

Cut and paste into a Word doc and then you can clean out the ads or whatever else comes across.
Reply
Beatrice says
February 20, 2018 at 10:29 pm

Wonderfully tasty comfort food with a bunch of nutrients!
Very easy to make.
I love your website!
Reply
Cassandra says
March 07, 2018 at 5:40 pm

I didn't really like this. I felt it lacked flavour - the only seasoning is salt and pepper and some chilli flakes. I know it was semi-nutritious with the kale and quinoa, but I don't feel it was worth all the calories with the dairy. I was expecting to to taste much better...
Reply
Leigh says
March 25, 2020 at 7:00 am

I decided to veganize this last night- I had some vegan cheddar and then googled substitutes for the yoghurt and came up with mashed avocado (which were sitting on my counter on the verge of overripe) with some lemon juice, weird right? It was fantastic- my husband kept saying ‘put this in the rotation’
Reply
Steff says
August 21, 2020 at 7:33 pm

I’ve been making this every month or so for years. My meat eating husband looooves it and it’s the only veggie meal he asks me to make on repeat. It’s our go-To for potlucks and people always ask for the recipe. Easy, nutritious and always absolutely delicious!
Reply
Rhi says
November 02, 2020 at 1:19 pm

Loved this!
Reply