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

Lori Powell
Recipe by Health November 2015


Credit: Travis Rathbone; Styling: Megan Hedgpeth

Recipe Summary test

40 mins
1 hr 6 mins
1 hr 46 mins
Yield: 16 "muffins"


Ingredient Checklist


Instructions Checklist
  • Place racks in upper and lower thirds of oven; preheat to 375ºF. 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; 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.

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

Nutrition Facts

206 calories; fat 11g; saturated fat 3g; protein 8g; carbohydrates 21g; fiber 3g; cholesterol 59mg; iron 2mg; sodium 706mg; calcium 122mg.