1 tablespoon olive oil 2 cloves garlic, minced 1.5 cups sliced mushrooms 2 large handfuls kale 2.5 cup vegetable broth 1 cup white quinoa, uncooked 1/2 lemon. While quinoa is simmering, zest 1/2 lemon. Chocolate Cherry Quinoa Cookies (Vegan- Gluten Free), How to Rock Meatless Mondays – My Best Tips to Eat Meat Free One Day a Week, Gluten Free Upside Down Blueberry Bundt Cake and Why You Should Bake With Almond Flour, 5 Genius Tips to Make Healthy Meal Planning Easier. These low carb keto Garlic Herb Biscuits are so flavorful and dense, you won’t believe they are healthy! Add the kale and cook until tender and wilted, 2 to 3 minutes. Slice the mushrooms into 1 cm pieces and roughly tear the kale into thumb sized florets. Heat olive oil in a large pot over medium heat. Place both in a oven pan, finely chop the garlic and sprinkle evenly over the top. Add the chicken broth, water, 1 tablespoon of olive oil and a pinch of salt. This will allow you to skip the quinoa and kale prep and make this in just minutes! While the presentation is often so fancy, in reality matcha lattes are easy to make. Add additional olive oil if needed. Quinoa just seems to go well with kale, and adding mushrooms to the mix makes the combo even more delicious.
When to eat.
be served hot or cold as a quinoa kale salad, so it’s perfect for meal prep too! It’s delicious with tofu and can be a main meal that way and not just a side. I used to love going and getting sushi but discovered just how quick and easy it is to make at home. Quinoa can be a little boring on. Store quinoa in airtight container in refrigerator for up to 5 days. The smooth base of quinoa complements the crispy and salty kale crisps perfectly. Prep Time 10 minutes. This hearty combination of quinoa, roasted eggplant, sautéed mushrooms and kale makes a delicious meatless meal that's easy and quick to prepare. Taste and adjust the seasoning again if needed.
While the eggplant roasts, rinse the quinoa thoroughly in a fine strainer, drain and transfer it to a saucepan. Quinoa is done cooking when each granule appears slightly translucent and all liquid is absorbed. https://www.myrecipes.com/recipe/kale-mushroom-quinoa-romesco Quinoa has a benefit of being high in protein (7 grams) and B-complex vitamins.
3. Meanwhile roast the mushroom and kale. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Bring the mixture to a boil, then reduce the heat to a simmer and cook until the quinoa is tender and all the liquid has been absorbed, 10 to 12 minutes. Fluff the quinoa with a fork and set aside. Jump to Recipe. Place the eggplant cubes in a large bowl, drizzle with a small amount olive oil, season with salt and pepper and toss to combine.
Garnish with green onions and serve either hot or cold. It is a superb source of iron, magnesium, potassium, phosphorous, zinc and other minerals. Spread in a single layer on the prepared baking sheet and roast until tender and lightly browned, 12 to 15 minutes. Once boiling, reduce heat, cover and simmer for 15 to 20 minutes. Please read my, « Vegan Quinoa Muffin Tin Burgers {gluten-free}, Swedish Split Pea Falafel {vegan, grainfree} ». Costco also sells a similar frozen quinoa and kale mix too.
Per Serving: Calories: 176 g; Total Fat: 8 g; Saturated Fat: 1 g; Monounsaturated Fat: 5 g; Polyunsaturated Fat: 1 g; Cholesterol: 0 mg; Sodium: 2202 mg; Potassium: 685 mg; Carbohydrate: 25 g; Fiber: 8 g; Sugar: 5 g; Protein: 15 g. Your email address will not be published. Serve immediately. Lynne Webb is the editor, publisher and recipe developer. So glad you liked the recipe – the red quinoa must have looked really pretty. Add vegetable broth and quinoa to the pot and stir to combine all ingredients. Loosely chop the mint and sprinkle over each bowl, finish with a light sprinkle of paprika. Serve the quinoa in individual bowls with the roast kale and mushroom heaped over each. 2 cups quinoa cooked (or replace with frozen pre-cooked quinoa) Add the scallions and eggplant, toss to combine and season to taste with salt and pepper.
Hi Kim, This may be good in other recipes, but not when frying quinoa. I first sa... Matcha lattes are popping up on coffee and tea menus everywhere. Add the kale and mushroom mixture, then top with the chickpeas and …
Quick, easy and delicious – my kind of recipe! Glad to hear you liked this dish. I'd like to receive the free email course. until the quinoa is fairly dry and slightly crispy. This is one of my family’s favorites! Rich and meaty-tasting (thanks to the mushrooms &, High fiber (serious satisfaction for hours), Full of vitamins and minerals (iron, manganese, magnesium, potassium, thiamin, & vitamins A, B6 & C), Preheat oven to 375F. Coconut milk, mushrooms, kale, and quinoa sauteed together to create a one-pot wonder of creamy goodness. SUBSCRIBE: Get our latest recipes via email: sign up. Stir in the quinoa … Bring pot to a boil. It's creamy, sweet and a quick breakfast option. the average UK meal. So glad you like the recipe. The dish is ready when your quinoa has absorbed most of the liquid and the is super creamy. 4. There are plenty of recipes out there for cooking quinoa, but I find many of them to be too wet.
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