Savory mushrooms, tart kale and nutty quinoa blend together in this pretty bowl of quinoa!
Do you ever get into a rut where you are buying the exact same vegetables every week but preparing them in different ways? That is me with sweet potatoes, peppers and spinach. And I need a change I tell you! These mushrooms snuck up on me in the back of the fridge, reminding me how neglectful I have been.
Portobello mushrooms do good WORK in this pilaf, meaty and savory as they are.
This dish is comforting on a cool day, like eating steaming chicken fried rice out of a Chinese food container.
I really shouldn’t be playing in the kitchen today, more so job-hunting or exercising like I had promised myself today….
- 3/4 cup uncooked quinoa
- 3/4 vegetable broth
- 3/4 cup water
- tablespoon olive oil
- 2 cloves of garlic, diced
- 1/2 red or yellow pepper, chopped
- 1 heaping cup kale, chopped finely
- 1 heaping cup any mushrooms (I used Portobello) sliced
- sea salt and ground pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried basil
- tablespoon lemon juice
- Cook Quinoa- in small pot, combine water, veggie broth and quinoa. Set to high until it begins to boil. Lower heat, cover and cook until all the water is absorbed (about 14 minutes) Set quinoa aside.
- Heat olive oil on medium in a skillet and add in garlic and chopped pepper. Cook until slightly tender.
- Add in mushrooms and season with salt and pepper. Stir until mushrooms are tender and then add dried seasoning.
- Add in chopped kale, stirring constantly until very wilted
- Pour the quinoa into the pan with mushrooms and stir until combined.
- Squeeze in a tablespoon of lemon. Taste and adjust seasoning accordingly
Best served at room temperature or slightly warm.