Recipe: Baked Quinoa with Kale and Chickpeas

Here’s a delicious, wholesome, and easy Baked Quinoa with Kale and Chickpeas recipe — packed with plant-based protein, fiber, and flavor. Great as a main dish or a hearty side.

Ingredients:

• 1 cup uncooked quinoa, rinsed well
• 1 can (15 oz) chickpeas, drained and rinsed
• 2–3 cups kale, chopped (tough stems removed)
• 1 small red onion, finely chopped
• 2 cloves garlic, minced
• 1 ½ cups vegetable broth or water
• 1 tsp cumin
• ½ tsp smoked paprika
• ¼ tsp turmeric (optional)
• Salt and pepper to taste
• 2 tbsp olive oil
• Juice of ½ lemon

Instructions:

1. Preheat your oven to 375°F (190°C). Lightly grease a medium-sized baking dish (about 9×9 inches or similar).
2. In a large mixing bowl, combine the quinoa, chickpeas, kale, onion, garlic, and spices (cumin, paprika, turmeric, salt, and pepper).
3. Add the vegetable broth, olive oil, and lemon juice. Stir well until everything is evenly coated.
4. Transfer the mixture into the baking dish. Spread it out evenly and press down lightly with a spoon.
5. Cover the dish tightly with foil and bake for 25 minutes.
6. After 25 minutes, remove the foil. If using, sprinkle with cheese. Return to the oven and bake uncovered for another 10–15 minutes, or until the quinoa is tender and the top is lightly golden.
7. Let it sit for 5 minutes before serving. Garnish with fresh herbs, chili flakes, or a drizzle of tahini if desired.