Herbed Quinoa and Red Rice Stuffing with Kale and Pine Nuts

INGREDIENTS

• 1 packet quinoa and red rice (included with mix)
• 3 1/4 cups water
• Kosher salt, to taste
• Unsalted butter for baking dish, plus 3 Tbs.
• 1 large yellow onion, diced
• 2 celery stalks, diced
• 1 bunch Tuscan kale, about 8 oz., stems removed and leaves thinly sliced
• 1 Tbs. chopped fresh oregano
• 1 packet spices (included with mix)
• 1 packet dried cranberries (included with mix)
• 1/2 cup pine nuts, toasted
• Zest of 1 lemon
• 1 cup chicken stock, warmed
• Shaved Parmigiano-Reggiano cheese for serving (optional)