Cheesy Quinoa, Kale and Chickpea Bake

• 1/4 cup Kraft Extra Virgin Olive Oil Italian Sun-Dried Tomato Dressing
• 1/2 sweet onion, thinly sliced
• 5 cloves garlic, thinly sliced
• 4 cups tightly packed thinly sliced stemmed kale
• 2-2/3 cups cooked quinoa
• 1 can (10 fl oz/540 mL) chickpeas (garbanzo beans), rinsed
• 1 plum tomato, finely chopped Safeway 1 lb For $1.29 thru 02/09
• 2 Tbsp. lemon juice Safeway 4 ct For $5.00 thru 02/09
• 1-1/2 cups Cracker Barrel Shredded 4 Cheese Italiano Cheese, divided
• 1/4 cup Kraft 100% Parmesan Aged Grated Cheese, divided

1. Heat oven to 350F.
2. Heat dressing in large skillet on medium heat.
3. Add onions and garlic; cook and stir 5 min.
4. or until tender.
5. Add kale; cook and stir 2 min.
6. or just until wilted.
7. Stir in quinoa, chickpeas, tomatoes, lemon juice, and half each of the shredded cheese and Parmesan.
8. Spoon into 2-L casserole dish sprayed with cooking spray; top with remaining cheeses.
9. Cover.
10. Bake 25 min.
11. or until heated through, uncovering for the last 10 min.

olive oil, sweet onion, garlic, stemmed kale, quinoa, tomato, lemon juice, barrel

Taken from www.kraftrecipes.com/recipes/cheesy-quinoa-kale-chickpea-bake-178361.aspx (may not work)