ingredients

12 large leaves kale
2 tsp (10 mL) vegetable oil
1 onion, chopped
1 cup (250 mL) diced mushrooms
1 clove garlic, minced
1 tsp (5 mL) dried oregano
1 tsp (5 mL) dried thyme
1 cup (250 mL) quinoa, well rinsed
2 cups (500 mL) Canada’s Own™ Vegetable Stock
1 carrot, diced
1 zucchini, diced
1/4 tsp (1 mL) each salt and pepper
1 egg, beaten
2 cups (500 mL)
no-salt-added passata di pomodoro or crushed tomatoes, divided

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Kale and Quinoa Rolls

12 large leaves kale
2 tsp (10 mL) vegetable oil
1 onion, chopped
1 cup (250 mL) diced mushrooms
1 clove garlic, minced
1 tsp (5 mL) dried oregano
1 tsp (5 mL) dried thyme
1 cup (250 mL) quinoa, well rinsed
2 cups (500 mL) Canada’s Own™ Vegetable Stock
1 carrot, diced
1 zucchini, diced
1/4 tsp (1 mL) each salt and pepper
1 egg, beaten
2 cups (500 mL)
no-salt-added passata di pomodoro or crushed tomatoes, divided

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directions

*Adapted from freshjuice.ca

Preparation

1. Remove stems from kale and discard. Add kale to large pot of boiling salted water; cover and cook until leaves are softened, about 2 minutes. Chill in cold water; drain on paper towels. Set leaves aside.

2. In saucepan over medium, heat oil. Add onion, mushrooms, garlic, oregano and thyme; cook for 5 minutes or until onion is softened. Stir in quinoa. Add broth; bring to a boil. Reduce heat, cover and simmer for about 15 minutes or until all liquid is absorbed. Stir in carrot, zucchini, salt and pepper. Let cool to room temperature. Stir in egg.

3. Preheat oven to 350°F/180°C. To assemble rolls, spoon about 1/3 cup/75 mL quinoa mixture onto each kale leaf, just above where base of stem would have been. Fold bottom up over filling, tuck in sides and roll up.

4. Line 13 x 9-inch/3 L baking dish with half of the passata. Arrange kale rolls on top; cover with remaining passata. Cover dish with foil; bake for 1 hour or until tender.

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