1. Bring quinoa and water to a boil in medium saucepan over high heat. Reduce heat and simmer covered until quinoa is tender about 12 minutes.
2. Preheat oven to 375 degrees. In a food processor pulse the kale until finely chopped. Place the kale in a large bowl along with the cooked quinoa (Courtni roasted the kale for more flavor), feta cheese, eggs, shallot, garlic, lemon juice, hot sauce (if using), thyme, nutmeg and pepper. Divide the mixture into muffin cups or put in a bread loaf pan. Press down to compact and bake until set, about 25 minutes. Let cool for several minutes before slicing or unmolding. Serve with a drizzle of olive oil.
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|Serving Size: 1 Serving (182g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 86 (38%)|
|Amt Per Serving||% DV|
|Total Fat 9.5g||13 %|
|Saturated Fat 3.7g||18 %|
|Monounsaturated Fat 3g|
|Polyunsanturated Fat 1.8g|
|Cholesterol 222.6mg||69 %|
|Sodium 224.6mg||8 %|
|Potassium 343mg||9 %|
|Total Carbohydrate 22.9g||7 %|
|Dietary Fiber 2.8g||11 %|
|Sugars, other 20g|
|Protein 12.9g||18 %|
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Calories per serving: 224
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