Peel the kohlrabi.

Use a melon baller or teaspoon to scoop out the middle of each kohlrabi. Cut the kohlrabi flesh into pieces and set aside.

Place the kohlrabi in a steamer and steam for 20 minutes.

Transfer the steamed kohlrabi to a casserole dish.

Preheat the oven to 350 degrees.

Peel and dice the onion

Heat the olive oil in a large skillet.

Add the onions, stir to coat and cook until the pieces become transparent.

Add the kohlrabi pieces and stir to combine. Cook until the kohlrabi softens.

Mix in the kale. Cook until the kale starts to soften, just a few minutes.

Add the cooked quinoa to the mixture.

Stir in the walnuts and let cook for another few minutes, stirring frequently.

Season with Kosher salt and freshly ground pepper to taste.

Turn off the heat and cover until the kohlrabi is steamed.

Stuff the kohlrabi with the kale quinoa mixture. Keep the extra mixture covered on the stove to keep it warm

Sprinkle the Swiss cheese on top of each stuffed kohlrabi. Place the casserole dish in the oven and bake for 35 minutes.

Remove from oven. Spoon the remaining quinoa mixture ono a platter or serving dish. Arrange the cooked stuffed kohlrabi on top and serve.