Close
Photo:Photographer: Brie Goldman Food Stylist: Annie Probst Prop Stylist: Gabe Greco
Photographer: Brie Goldman Food Stylist: Annie Probst Prop Stylist: Gabe Greco
Active Time:25 minsTotal Time:35 minsServings:4Jump to Nutrition Facts
Active Time:25 minsTotal Time:35 minsServings:4
Active Time:25 mins
Active Time:
25 mins
Total Time:35 mins
Total Time:
35 mins
Servings:4
Servings:
4
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2 ⅔cupswater1 ⅓cupsquinoaCooking spray4cupssliced redorgreen cabbage1largefennel bulb, trimmed and cut into thin wedges, fronds reserved and chopped for garnish4tablespoonsextra-virgin olive oil, divided¾teaspoonsalt, divided8cupscoarsely chopped kale½teaspoonground pepper, divided1teaspoonlemon zest2tablespoonslemon juice1teaspoonhoney1mediumclove garlic, finely grated¼cupcrumbled feta cheese¼cuptoasted pepitas
Cook Mode(Keep screen awake)
Ingredients
2 ⅔cupswater
1 ⅓cupsquinoa
Cooking spray
4cupssliced redorgreen cabbage
1largefennel bulb, trimmed and cut into thin wedges, fronds reserved and chopped for garnish
4tablespoonsextra-virgin olive oil, divided
¾teaspoonsalt, divided
8cupscoarsely chopped kale
½teaspoonground pepper, divided
1teaspoonlemon zest
2tablespoonslemon juice
1teaspoonhoney
1mediumclove garlic, finely grated
¼cupcrumbled feta cheese
¼cuptoasted pepitas
DirectionsBring water to a boil in a large saucepan. Stir in quinoa; reduce heat to maintain a simmer, cover and cook until the quinoa is tender and the water is absorbed, about 15 minutes. Transfer to a large rimmed baking sheet, spreading it out as much as possible. Lightly coat with cooking spray.Brie GoldmanMeanwhile, position racks in upper and lower thirds of oven; preheat to 400°F.Bake the quinoa on the lower rack for 15 minutes. Remove from the oven, stir and coat again with cooking spray. Bake until lightly browned and crisp, about 15 minutes more. Remove from the oven and toss again.Brie GoldmanMeanwhile, toss cabbage, fennel, 1 tablespoon oil and 1/4 teaspoon salt in a large bowl. Transfer to a second large rimmed baking sheet and roast on the top rack for 15 minutes. Toss kale, 1 tablespoon oil and 1/4 teaspoon each salt and pepper in the large bowl. After the cabbage mixture has roasted for 15 minutes, add the kale to the pan, carefully stirring it into the rest of the vegetables. Continue roasting until the vegetables are tender, 5 to 7 minutes more.Brie GoldmanMeanwhile, whisk the remaining 2 tablespoons oil, lemon zest, lemon juice, honey, garlic and the remaining 1/4 teaspoon each salt and pepper together in the large bowl. Add the roasted vegetables and quinoa and toss to coat. Sprinkle with feta and pepitas. Garnish with the reserved fennel fronds, if desired. Serve warm.Brie GoldmanOriginally appeared: EatingWell.com, February 2023
Directions
Bring water to a boil in a large saucepan. Stir in quinoa; reduce heat to maintain a simmer, cover and cook until the quinoa is tender and the water is absorbed, about 15 minutes. Transfer to a large rimmed baking sheet, spreading it out as much as possible. Lightly coat with cooking spray.Brie GoldmanMeanwhile, position racks in upper and lower thirds of oven; preheat to 400°F.Bake the quinoa on the lower rack for 15 minutes. Remove from the oven, stir and coat again with cooking spray. Bake until lightly browned and crisp, about 15 minutes more. Remove from the oven and toss again.Brie GoldmanMeanwhile, toss cabbage, fennel, 1 tablespoon oil and 1/4 teaspoon salt in a large bowl. Transfer to a second large rimmed baking sheet and roast on the top rack for 15 minutes. Toss kale, 1 tablespoon oil and 1/4 teaspoon each salt and pepper in the large bowl. After the cabbage mixture has roasted for 15 minutes, add the kale to the pan, carefully stirring it into the rest of the vegetables. Continue roasting until the vegetables are tender, 5 to 7 minutes more.Brie GoldmanMeanwhile, whisk the remaining 2 tablespoons oil, lemon zest, lemon juice, honey, garlic and the remaining 1/4 teaspoon each salt and pepper together in the large bowl. Add the roasted vegetables and quinoa and toss to coat. Sprinkle with feta and pepitas. Garnish with the reserved fennel fronds, if desired. Serve warm.Brie Goldman
Bring water to a boil in a large saucepan. Stir in quinoa; reduce heat to maintain a simmer, cover and cook until the quinoa is tender and the water is absorbed, about 15 minutes. Transfer to a large rimmed baking sheet, spreading it out as much as possible. Lightly coat with cooking spray.
Brie Goldman
Meanwhile, position racks in upper and lower thirds of oven; preheat to 400°F.
Bake the quinoa on the lower rack for 15 minutes. Remove from the oven, stir and coat again with cooking spray. Bake until lightly browned and crisp, about 15 minutes more. Remove from the oven and toss again.
Meanwhile, toss cabbage, fennel, 1 tablespoon oil and 1/4 teaspoon salt in a large bowl. Transfer to a second large rimmed baking sheet and roast on the top rack for 15 minutes. Toss kale, 1 tablespoon oil and 1/4 teaspoon each salt and pepper in the large bowl. After the cabbage mixture has roasted for 15 minutes, add the kale to the pan, carefully stirring it into the rest of the vegetables. Continue roasting until the vegetables are tender, 5 to 7 minutes more.
Meanwhile, whisk the remaining 2 tablespoons oil, lemon zest, lemon juice, honey, garlic and the remaining 1/4 teaspoon each salt and pepper together in the large bowl. Add the roasted vegetables and quinoa and toss to coat. Sprinkle with feta and pepitas. Garnish with the reserved fennel fronds, if desired. Serve warm.
Originally appeared: EatingWell.com, February 2023
Rate ItPrint
Nutrition Facts(per serving)454Calories23gFat51gCarbs15gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
