November 23, 2011

Kale rolls with quinoa and chickpea stuffing

It may seem that I've suddenly become obsesses with rolled foods (see my previous post), but I can ensure you that two roll recipes in a row is a mere coincidence. The idea behind these kale rolls is similar to my savoy cabbage rolls (recipe here), but this time I've opted for a grain-free filling. Spring onion, preserved lemon (or fresh lemon zest) and chickpeas are my staple flavour combination for quinoa, and I love the idea of rolling it all in steamed kale leaves.


Kale rolls with quinoa and chickpea stuffing

300g cooked quinoa*
200g cooked chickpeas**
zest of 2 preserved lemon wedges (see my recipe here), finely chopped
2 green onions, finely chopped
1 tablespoon extra virgin olive oil

1 bunch of kale, leaves cut off

* rinse the quinoa prior to cooking. For this recipe you will need about 1 cup uncooked quinoa. Cook the quinoa in 1 1/2 cups water for 10 minutes, then turn off the heat and let sit (covered) for 5 minutes. Fluff with a fork.

** soak raw chickpeas overnight before draining and cooking in plenty of boiling water until just tender. You can use canned chickpeas (drained and rinsed) too, if you wish.

1. Prepare the filling. Combine the quinoa, chickpeas, preserved lemon and green onions in a bowl. Drizzle the mixture with a tablespoon of extra-virgin olive oil and toss to combine. Set aside.

2. Steam the kale leaves quickly (about 1 minute). Remove from the steamer and cut off the thick stems or thin the stems so they are easier to roll up. 

3. Place some filling on each leaf (the amount depends on the size of the leaf, of course) and fold into a roll. You can overlap the 'half' leaves to make one bigger leaf, if you need to.