Photo: Travis Rathbone; Styling: Megan Hedgpeth
Prep Time
40 Mins
Cook Time
1 Hour 6 Mins
Yield
Yield: 16 "muffins"

This traditional holiday side just got a quinoa-kale makeover!

How to Make It

Step 1

Place racks in upper and lower thirds of oven; preheat to 375ºF. Coat 16 cups of two 12-cup nonstick muffin tins with oil.

Step 2

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.

Step 3

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; sauté until golden, about 8 minutes. Transfer to bowl with quinoa. In same skillet, warm 1 tsp. oil. Sauté 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.

Step 4

Bake, switching pans halfway through, until heated through, about 25 minutes. Let cool slightly. Remove from tins; serve.

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