Quinoa, Kale, and Kibbi

The Challenge: Foodie Dice! Lamb, Kale, Quinoa, Onions, Basil, Roast/Bake.

The Solution: Delicious Roasted Kale and Quinoa Salad served with Amazingly Flavorful Lamb Kibbi

The Full Disclosure: Oops... we completely forgot about the basil.

Step 1: For the Kale and Quinoa Salad

Step 2: For the Kibbi Stuffing

Step 3: For the Kibbi

Step 4: Prepare the Quinoa

Rinse the red and white quinoa thoroughly, then combine them and soak them in plenty of water for 15-20 minutes.

Step 5: Saute the Onion

In a large pot, heat several tablespoons of oil over medium heat. When the oil is hot, add the onion and saute until translucent.

Step 6: Add the Garlic

Add the garlic to the onion and saute for another minute or until fragrant.

Step 7: Add the Quinoa

Drain the quinoa and add it to the pot. Saute for 2-3 more minutes.

Step 8: Add the Vegetable Broth

Add the vegetable broth to the pot and bring it to a boil. Reduce heat and simmer, covered, for 20 minutes.

Step 9: Roast the Kale

While the quinoa is cooking, coat the kale evenly with olive oil and roast on a baking sheet in a 425 degree oven for 15-18 minutes.

Step 10: Finish the Salad

When the quinoa is fully cooked, thoroughly mix in the crispy kale and some kosher salt to finish off the salad. Garnish with cherry tomatoes when served, if desired.

Step 11: Make the Kibbi Stuffing

Heat oil in a skillet over medium heat. Add onions and pine nuts and saute until the onions are clear.

Step 12: Add the Other Ingredients

Add the other stuffing ingredients (lamb, salt, pepper, cinnamon, allspice) and cook until the lamb is no longer pink and has reached a consistent temperature of 165 degrees.

Step 13: Make the Kibbi

Wash and drain the bulgur thoroughly. Mix the bulgur with the lamb, onion, salt, and allspice and knead by hand until mixed well.

Step 14: Form the Bottom Layer

Spread half of the Kibbi mixture over the bottom of a greased baking dish, using your hands to flatten out the mixture.

Step 15: Add the Stuffing

Spread the stuffing over the bottom layer of kibbi and even it out using a spatula.

Step 16: Add the Top Layer

Add the other half of the kibbi to the top of the stuffing, evening the mixture with your hands. You may needs to wet your hands with water to you spread the mixture evenly.

Step 17: Cut the Kibbi

Cut the kibbi using a wet knife into diamonds or squares prior to cooking.

Step 18: Drizzle

Drizzle the top of the kibbi with olive oil prior to baking. Bake until the top is firm, approximately 30 minutes at 350 degrees.



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    3 Discussions


    4 years ago on Introduction

    Whoa! Foodie Dice?

    What are those, how'd you make them, and how do you use them? You really piqued my interest with those . . . they look really interesting!

    2 replies

    Reply 4 years ago on Introduction

    Wish we could take credit! We didn't make the Foodie Dice, they were a Christmas gift from my sister. This was our first time using them. They are six dice (really nine, but four are seasonal vegetables) that you roll and you have to incorporate all six items into your meal. It was very challenging and a lot of fun. They are available here: http://www.foodiedice.com/