Quinoakalelasagna Recipes

KALE AND QUINOA SALAD

Steps:

• Bring water to a boil in a saucepan. Stir quinoa into the boiling water, reduce heat to medium-low, place cover on the saucepan, and cook until water absorbs into the quinoa, about 12 minutes. Remove saucepan from heat and let rest covered for 5 minutes. Remove cover and allow quinoa to cool completely.
• Put kale in a large mixing bowl.
• Whisk olive oil, lemon juice, Dijon mustard, garlic, pepper, and salt together in a bowl until oil emulsifies into the mixture; drizzle over kale. Add cooled quinoa, pecans, currants, and feta cheese to the dressed kale and toss to incorporate.

QUINOA PASTA

Steps:

• Stir quinoa flour, arrow root, and salt. (Note: you can make your own quinoa flour. Just grind quinoa in a clean coffee grinder or a blender.).
• Add the egg and oil.
• Knead until the dough no longer falls apart. This will take at least 7 minutes.
• Cut the dough in half.
• Roll out one half until desired thickness is achieved. I aim for the thickness of a piece of cardboard. Then just take a long sharp chef's knife and cut into long strips whatever width you like - I choose to make mine about a quarter of an inch thick. You can roll or cut this pasta into any shape you want - such as lasagna noodles - it's up to you!
• Let the cut pasta air dry for 10 minutes.
• Then boil (or save in the fridge for up to a couple days).
• Note: Fresh pasta takes less time to cook than dry store bought pasta.

QUINOA & KALE LASAGNA

Steps:

• Preheat oven to 350 degrees. Lightly grease a 13x9 inch casserole dish with cooking spray or oil. Spread prepared quinoa evenly in the dish.
• Heat oil in a medium saucepan. Add onions and cook until transparent and starting to brown. Add the mushrooms; cook until they're softened and very little if any moisture remains in pan. Add the garlic and the tomato sauce. Stir until hot, then set aside.
• In med. bowl combine cottage cheese with the egg; mix well. Stir in parmesan, basil and oregano.
• Spread 1/3 of the tomato sauce over the quinoa. Then add layer of sliced zucchini, then all the cottage cheese mixture, then 1/3 of the tomato sauce, then all the kale or spinach, ending with the remaining tomato sauce. Spread mozzarella evenly on top.
• Bake for about 35 min, until hot and the cheese is melted, bubbling, and slightly brown at edges. Serve.