Baked Quinoa with Roasted Kale and Chickpeas

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SERVES 4

WHY THIS RECIPE WORKS Quinoa makes a stellar side dish, but we wanted this grain to be at the center of a robust, flavorful vegetarian casserole with layers of flavor and a cheesy topping. At first, we baked a simple mixture of quinoa, chickpeas, lemon zest, and scallions. Tasters liked the flavors, but wanted more texture and volume. Kale proved to be the perfect solution, and by roasting it briefly before baking it with the quinoa, we boosted its earthy flavor and eliminated some excess moisture. Trading the scallions for fresh tomatoes and adding a splash of fresh lemon juice ensured our dish was bright-tasting and colorful. Topped with a generous sprinkling of tangy marinated feta cheese, this hearty baked quinoa was ready to take center stage. See the Test Kitchen Tip that follows the recipe.

6	ounces kale
1½	cups (6 ounces) crumbled marinated feta, plus 3 tablespoons marinade
1	cup quinoa
1	(14-ounce) can chickpeas
1	lemon
2	plum tomatoes

1. Adjust oven rack to middle position and heat oven to 450 degrees. Stem and chop kale. Toss kale with 1 tablespoon feta marinade, spread in even layer on aluminum foil-lined baking sheet, and roast until crisp and lightly browned at edges, 6 to 8 minutes. Rinse quinoa and chickpeas; combine with roasted kale, remaining 2 tablespoons marinade, ½ teaspoon salt, and ¼ teaspoon pepper in 8-inch square baking dish.

2. Grate lemon for 1 teaspoon zest, then squeeze for 2 teaspoons juice. Microwave zest and 1½ cups water in covered bowl until just boiling, about 2 minutes. Pour hot water over quinoa mixture and cover dish tightly with double layer of foil. Bake until quinoa is tender and no liquid remains, 20 to 25 minutes.

3. Core and finely chop tomatoes. Remove dish from oven and fluff quinoa with fork. Gently fold in tomatoes and lemon juice and sprinkle with feta. Continue to bake casserole, uncovered, until feta is heated through, 6 to 8 minutes. Serve.