Curly kale & quinoa bake (with my healthy meal planning tips)

Curly kale and quinoa bake

Regular followers of #rinroadrecipes will recognise some of these ingredients from last week’s whole grain risotto with mushroom and curly kale dish.

Using all fresh ingredients to eat healthily is proving costly so I’ve had to switch to meal planning mode! Inevitably, this means most of my weekly ingredients have had to be re-used.

This is where social media has come in super handy! I’ve been browsing blogs on my commute to work for recipe inspiration and saving the ones I like on Pinterest. So, at the weekends, all I’ve had to do is choose recipes which use similar ingredients and write a shopping list (I do love a good list!)

And, having stocked up my fridge for the week knowing pretty much what lunches (and dinners for late gym nights) I needed to pre-prepare, on Sunday evening, my kitchen looked like this:

Healthy meal planning

Surprisingly, whipping up a tuna and avocado packed lunch salad (two servings), a barley and roasted vegetable dinner (two servings) and my curly kale and quinoa bake (one serving) took less time than I’d expected. The only down side was the amount of times I burned myself after forgetting what had and hadn’t been in the oven yet!

That said, here’s a breakdown of my Sunday night meal planning stats:

  • Meal count: 5
  • Minor burn count: 2
  • Total prep time: 1 hour
  • Minutes spent with my hand under the cold water tap: 20

Curly kale quinoa bake

Serves one.


  • 1/2 cup quinoa
  • 1 shallot, chopped
  • 2 garlic cloves, chopped
  • 5 chestnut mushrooms, sliced
  • 4 cherry tomatoes, halved
  • handful of curly kale
  • 2 tbsp low-fat cream cheese
  • 1 tsp dijon mustard
  • small handful of grated parmesan combined with breadcrumbs, for sprinkling on top
  • 1/2 tbsp olive oil, for frying


Cook the quinoa according to the packet instructions. Meanwhile, fry the onion, garlic and mushrooms in the oil over a medium heat until cooked.

Drain the quinoa and combine with the onion, garlic and mushrooms in a single-serving casserole dish. Add the kale and tomatoes and stir through the cream cheese and mustard.

Sprinkle over the grated parmesan and breadcrumbs and cook uncovered in a pre-heated oven at 180C for around 20 minutes, or until browned on top.

Serve and enjoy!

Do you use any meal planning techniques to make sure you eat healthily during the week? As always, feel free to share!

Posted in: Dinner, Rinroad recipes