Quinoa and kale frittata {gluten free}

Quinoa and kale frittata {gluten free}

This is a frittata I've been making on repeat lately. It's really easy to throw together, it's full of nutrient-dense leafy greens and it's packed a good protein punch. Besides all that, it tastes fantastic and keeps well in the fridge - my kind of meal!

Quinoa and kale frittata {gluten free} | Beloved Kitchen
Quinoa and kale frittata {gluten free} | Beloved Kitchen
Quinoa and kale frittata {gluten free} | Beloved Kitchen

On Sundays, my meal prep routine usually involves cooking up a big batch of grains (usually quinoa or short grain brown rice), prepping veggies like greens and carrots, and roasting up some root vegetables. I'll also make some kind of main dish like marinated tofu, a stew, or a frittata like this one.  This recipe is definitely one to keep on your make-ahead meal repertoire - it's delicious straight out of the oven and also makes a great packed lunch for the office.

Quinoa and kale fritatta {gluten free} | Beloved Kitchen
Quinoa and kale frittata {gluten free} | Beloved Kitchen
Quinoa and kale frittata {gluten free} | Beloved Kitchen

If you're not in the habit of cooking quinoa or you're short on time, you can certainly use pre-cooked quinoa (which makes this recipe even quicker to whip up). Feel free to play around with different varieties of onion (I always love shallots, but green onions or regular onions work well) and kale (my favourite is cavolo nero/dino kale). I've also made versions of this frittata using a mix of brown rice and quinoa, and a version with leftover roasted sweet potatoes thrown in with the quinoa. Suffice to say, this recipe is super adaptable so don't be afraid to get creative!

Quinoa and kale frittata {gluten free} | Beloved Kitchen
Quinoa and kale frittata {gluten free} | Beloved Kitchen
Quinoa and kale frittata {gluten free} | Beloved Kitchen

I hope you enjoy this frittata as much as I do!

-xo KA

Quinoa and kale frittata {gluten free}

This recipe is quick and easy to throw together - perfect Sunday night meal prep or for a quick weeknight dinner. Leftovers double as a great and healthy lunch option. I normally cook a large batch of quinoa on the weekend, but you can certainly pre-cooked quinoa if you're short on time.

Ingredients:

  • 3 shallots*, finely chopped
  • 2 cloves garlic, minced
  • 3 tbsp olive oil
  • 1 tsp dried rosemary
  • 1 bunch cavolo nero/dino kale (about 200 g), finely shredded
  • 2 cups | 370 g cooked quinoa
  • 10 medium free-range eggs
  • 1 splash water or milk of choice
  • Sea salt flakes and freshly ground pepper, to taste

*You can also use a mix of shallots and spring onions (white and light green parts), or half a red onion.

Method:

Heat olive oil over medium heat in a large oven-safe nonstick frying pan (see photos above - my favourite nonstick brand is Greenpan). When the oil is hot, add the shallots and a good pinch of sea salt flakes and cook stirring regularly until golden, about 5 minutes. Add the garlic and cook until fragrant, 1-2 minutes. Next add the rosemary, give it a good stir and then add in the shredded kale. Cook stirring regularly for another 5-7 minutes, until the kale starts to lose its structure. Finally, add the quinoa, give everything a good stir and allow to heat through, another 2-3 minutes.

While the kale and quinoa mixture is cooking, crack the eggs into a large mixing bowl and whisk them with a good pinch of sea salt flakes, freshly ground pepper (to taste) and a splash of water or milk of choice (I normally use almond milk) and set aside.

When the quinoa-kale mixture is done, reduce the heat to low and pour over the whisked eggs. Give everything a good stir, evenly distributing the quinoa-kale mixture in the pan. Let cook for 10 minutes, until the bottom is set and the top is almost cooked but still shiny. To finish the frittata, transfer the pan to the oven and broil for a further 4-5 minutes, until the top is golden and the eggs start to puff up, being careful not to burn the frittata.

Allow to cool for about 5 minutes, then cut the frittata into 8 slices. Serve warm, room temperature or cold, with a side salad and some hot sauce, if desired.

Serves 4 as a main dish, more as part of a larger spread.

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