Quinoa, Kale, and Pear Dressing

Ingredients

  • 2 eggs (lightly beaten)
  • 1 large orange (juice of)
  • 4 cups cooked quinoa (1 ½ cups uncooked)
  • 2 tablespoons fresh thyme leaves
  • 2 tablespoons fresh sage (chopped)
  • 2 ½ cups pears (3-4 firm, ripe varieties like Bartlett or Anjou) (unpeeled, diced)
  • 2 cups leeks (finely chopped)
  • + 5 more ingredients
    • 1 ½ cups pecans (coarsely chopped)
    • 1 pound kale, stems and leaves (coarsely chopped)
    • 2 ½ cups low-sodium vegetable broth or stock (divided)
    • 3 large shallots (finely sliced, divided)
    • 4 tablespoons extra-virgin olive oil (divided)

1. Preheat oven to 325°. Lightly oil a 3-quart casserole dish. 2. In a large saucepan over medium-high heat, add 1 tablespoon oil. Add half the shallots and cook until soft. Increase heat to high, add 1 cup broth or stock, kale, and pecans, and toss to combine. Cover and cook for 3 minutes. Unco...

View full recipe at SpringPad

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