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extra-virgin olive oil vegetable quinoa unsalted butter mushrooms salt onion celery garlic freshly ground black pepper kale eggs Feta parsley rosemary thyme pecans
Viewed: 99 - Published at: 10 years agoIngredients
- 2 tablespoons extra-virgin olive oil, plus more for tins
- 3 1/2 cups low-sodium vegetable or chicken broth
- 2 cups quinoa, rinsed
- 2 tablespoons unsalted butter
- 12 ounces assorted mushrooms (such as cremini, shiitake and oyster), stems removed, sliced (about 5 cups)
- Salt
- 1 large onion, chopped
- 2 large ribs celery, chopped
- 6 small cloves garlic, minced
- 1/2 teaspoon freshly ground black pepper
- 7 ounces kale, ribs removed and leaves coarsely chopped
- 4 large eggs, lightly beaten
- 1 cup crumbled feta
- 1/4 cup chopped fresh parsley
- 1 1/2 teaspoons chopped fresh rosemary
- 1 tablespoon chopped fresh thyme
- 1/2 cup chopped pecans
Method
- Place racks in upper and lower thirds of oven; preheat to 375°F. Coat 16 cups of two 12-cup nonstick muffin tins with oil.
- In a pan, bring broth to a boil. Stir in quinoa, reduce heat, cover and simmer until liquid has absorbed, 12 to 15 minutes. Remove from heat; let stand, covered, for 5 minutes. Transfer to a large bowl.
- In a large, deep skillet, melt butter with 1 Tbsp. oil over medium-high heat. Stir in half of mushrooms and 1/2 tsp. salt; saute until golden, about 8 minutes. Transfer to bowl with quinoa. In same skillet, warm 1 tsp. oil. Saute onion, celery, garlic, 1 tsp. salt and pepper over medium heat until softened, about 8 minutes. Add kale by the handful and cook, stirring, until just wilted, about 5 minutes. Season with salt. Add to bowl; stir in eggs, cheese and herbs. Spoon into muffin tins, pressing in and mounding on top. Press in nuts.
- Bake, switching pans halfway through, until heated through, about 25 minutes. Let cool slightly. Remove from tins; serve.
