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One-Pot Quinoa, Kale, and Veggie Bake

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4.5 from 69 reviews

A warm and wholesome one-pot dish featuring protein-packed quinoa, vibrant vegetables, and comforting flavors, perfect for autumn.

Ingredients

Scale
  • 1 cup quinoa
  • 2 cups vegetable broth
  • 2 cups kale, chopped
  • 1 cup bell peppers, diced
  • 1 cup zucchini, diced
  • 1 cup cherry tomatoes, halved
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 1 teaspoon Italian seasoning

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Heat olive oil in a large oven-safe pot over medium heat. Add the diced onion and minced garlic, sauté until softened—about 3-4 minutes.
  3. Stir in the quinoa and allow it to toast for a couple of minutes.
  4. Add the vegetable broth, chopped kale, diced bell peppers, zucchini, halved cherry tomatoes, salt, pepper, and Italian seasoning.
  5. Bring the pot to a boil, then reduce the heat to low. Cover and let it simmer for about 15 minutes.
  6. Transfer the pot to the oven and bake for 20-25 minutes, or until the quinoa is fluffy and the vegetables are tender.
  7. Serve warm and enjoy your cozy meal!

Notes

Pairs well with a salad or roasted garlic bread. Store leftovers in the refrigerator for up to 3 days.

Nutrition

Find it online: https://pennykitchenz.com/one-pot-quinoa-kale-veggie-bake/

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