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. (For faster prep, try this quick way to remove kale's fibrous center rib.) Trading the scallions for fresh tomatoes and adding a splash of fresh lemon juice ensured our dish was bright-tasting and colorful.