Quinoa and Kale
Sauteed quinoa and kale with mushrooms.
Ingredients
- 2 tablespoons olive oil
- 1 cup mushrooms washed and sliced
- 1 cup kale finely chopped
- 2 cups quinoa cooked (or replace with frozen pre-cooked quinoa)
- 2 tablespoons green onions chopped (optional for garnish)
- 1/4 teaspoon salt or more to taste
Instructions
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Pre-cook quinoa by adding 1 cup of washed quinoa to 1 1/4 cup salted water or vegetable broth. Heat until boiling, then cover, and cook for 20 minutes. Turn off heat and allow to sit for another 20 minutes. (This will yield 2 cups cooked quinoa).
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Slice mushrooms and wash and chop kale into small pieces.
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Saute mushrooms in 2 tbsp of olive oil for about 3 minutes over medium heat.
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Wash and chop kale into small pieces. Rub the chopped kale with your hands until it becomes bright green and shiny.
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Toss in the kale and stir fry with the mushrooms for another 2-3 minutes.
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Add the pre-cooked quinoa or a bag of frozen quinoa. (If using frozen quinoa and kale, omit the steps of cooking the quinoa and preparing the kale).
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Fry for another 5 minutes until the quinoa is fairly dry and slightly crispy. Salt to taste.
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Garnish with green onions and serve either hot or cold.
Recipe Notes
- Make sure to use quinoa that is light and fluffy.
- Some recipes call for a 1:2 ratio of quinoa to water when cooking. This will make quinoa that is very wet. This may be good in other recipes, but not when frying.
- Some frozen quinoa gets very wet when thawed. You can thaw it first and then squeeze out the water.
Variations:
- Saute vegan chicken strips along with the mushrooms and kale for a more filling meal.
- Toss in some vegan pesto and cherry tomatoes towards the end of cooking for a burst of flavor.
- Add crispy tofu on top for a delicious protein-packed meal.
- Top with green onions and/or toasted pine nuts for extra flavor.