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Categories:Viewed: 98 - Published at: 8 years ago
Ingredients
- 1/4 cup Kraft Extra Virgin Olive Oil Italian Sun-Dried Tomato Dressing
- 1/2 sweet onion, thinly sliced
- 5 cloves garlic, thinly sliced
- 4 cups tightly packed thinly sliced stemmed kale
- 2-2/3 cups cooked quinoa
- 1 can (10 fl oz/540 mL) chickpeas (garbanzo beans), rinsed
- 1 plum tomato, finely chopped Safeway 1 lb For $1.29 thru 02/09
- 2 Tbsp. lemon juice Safeway 4 ct For $5.00 thru 02/09
- 1-1/2 cups Cracker Barrel Shredded 4 Cheese Italiano Cheese, divided
- 1/4 cup Kraft 100% Parmesan Aged Grated Cheese, divided
Method
- Heat oven to 350F.
- Heat dressing in large skillet on medium heat.
- Add onions and garlic; cook and stir 5 min.
- or until tender.
- Add kale; cook and stir 2 min.
- or just until wilted.
- Stir in quinoa, chickpeas, tomatoes, lemon juice, and half each of the shredded cheese and Parmesan.
- Spoon into 2-L casserole dish sprayed with cooking spray; top with remaining cheeses.
- Cover.
- Bake 25 min.
- or until heated through, uncovering for the last 10 min.
