01
Cook Quinoa in Broth
Start by bringing 2 cups of vegetable broth and the quinoa to a boil in a saucepan. Once boiling, turn the heat down low, cover, and let it simmer for about 20 minutes until the quinoa is tender.
01 / WHAT YOU NEED
Ingredients
Adjust servings4
02 / HOW TO MAKE IT
Let's cook.
02
Saut Mushrooms with Wine
While the quinoa cooks, heat a tablespoon of olive oil in a large skillet over medium-high heat until it’s shimmering. Toss in the cremini mushrooms and let them brown nicely, stirring only occasionally, for about 4 minutes. Pour in a tablespoon of white wine and cook it down with the mushrooms for another 3 minutes, then transfer everything to a bowl.
03
Saut Onions and Kale
Turn the heat down to medium and add another tablespoon of olive oil to the skillet. Cook the onions with the paprika, stirring now and then, until the onions soften and turn golden, about 6 minutes. Sprinkle in the flour and keep stirring for a minute or two to cook off the raw taste. Next, add the kale and garlic, season with salt and pepper, and cook just until the kale starts to wilt, about a minute.
04
Simmer Mushrooms and Sauce
Add the mushrooms back into the skillet along with their juices. Pour in the remaining 5 tablespoons of white wine and let it reduce until it’s nearly gone, about 3 minutes. Lower the heat to low and stir in the rest of the vegetable broth. Season again with salt and pepper. Let the sauce simmer until it thickens a bit, scraping up any browned bits from the bottom, which should take around 5 to 7 minutes. Stir in the butter until it’s melted and smooth.
05
Finish and Serve
Take the skillet off the heat and mix in the sour cream. Give it a taste and adjust the seasoning if needed. Serve the quinoa divided between two bowls, spoon the kale and mushroom sauce over the top, and sprinkle with fresh parsley for a little extra color and flavor.
03 / EXTRA DETAILS
Good to know.
Cook's tip
- Rinse the quinoa thoroughly before cooking to remove any bitterness.
- Use a mix of mushrooms for a deeper flavor, such as cremini and shiitake.
- Don’t overcook the kale; it should be tender but still have a bit of bite.
Why you’ll love it
This dish is a hearty and healthy twist on a classic comfort meal. It combines the nutty flavor of quinoa with earthy mushrooms and nutritious kale. Plus, it’s packed with protein and fiber, making it both satisfying and good for you.
Serving ideas
Serve with a side of crusty bread or a simple green salad to balance the creamy texture. A squeeze of fresh lemon juice on top brightens the flavors and adds a fresh touch.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or broth if it seems dry. This dish also freezes well for up to one month.
