Kale And Quinoa Skillet with Mushrooms and Herbs

Kale And Quinoa Skillet with Mushrooms and Herbs takes roughly 1 hour and 15 minutes from beginning to end. This recipe makes 4 servings with 387 calories, 13g of protein, and 20g of fat each. For $1.94 per serving, this recipe covers 35% of your daily requirements of vitamins and minerals. A mixture of garlic, parsley, crimini mushrooms, and a handful of other ingredients are all it takes to make this recipe so scrumptious. 618 people were impressed by this recipe. It is brought to you by Food Faith Fitness. Plenty of people really liked this side dish. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. Overall, this recipe earns a tremendous spoonacular score of 96%. If you like this recipe, you might also like recipes such as Quinoa with Roasted Eggplant, Kale and Mushrooms, Healthy Sausage Kale Quinoa Skillet, and Smoked Kielbasa, Kale and Cider Quinoa Skillet.

Servings: 4

Preparation duration: 15 minutes

Cooking duration: 60 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 400 degreesCut the top portion of the head of garlic, leaving the upper portion of the cloves exposed. Place two pieces of tinfoil on top of eachother, and place the garlic in the center. In a small bowl, melt 1 tsp of I can't Believe It's Not Butter and then pour onto the garlic, rubbing it into the tops of the cloves. Package the tinfoil around it and place it on a small baking tray. Bake until the cloves are very soft about 50-60 mins.Place the walnuts onto a small pan and place them into the oven, just until lightly toasted (about 4-7 mins) Remove and set aside.In a large pan, melt 2 Tbsp of I Can't Believe It's Not Butter on medium heat. Add in the mushrooms and onions and cook until golden brown, about 4-5 minutes, stirring frequently.Once cooked, add in the quinoa and chicken broth and stir well. Bring the mixture a boil and then reduce the heat to low, cover and cook until all the water is absorbed, about 25-30 minutes.Once cooked, add in the chopped kale, stir and cover for about 5 minutes until the kale begins to wilt.While the kale cooks, press all of the garlic cloves out of the roasted head and place them into a medium bowl, along with the remaining 2 Tbsp of I Can't Believe It's Not Butter. Use a spoon to smash the I Can't Believe It's Not Butter and garlic until the garlic is evenly incorporated throughout the butter. Add in the fresh thyme and parsley and mix well.Melt the I Can't Believe It's Not Butter mixture in the microwave and pour over top the quinoa. Mix well and season to taste with salt and pepperGarnish with toasted walnuts and a squeeze of fresh lemon juice.DEVOUR

 

Step by step:

1. Preheat oven to 400 degrees

2. Cut the top portion of the head of garlic, leaving the upper portion of the cloves exposed.

3. Place two pieces of tinfoil on top of eachother, and place the garlic in the center. In a small bowl, melt 1 tsp of I can't Believe It's Not Butter and then pour onto the garlic, rubbing it into the tops of the cloves. Package the tinfoil around it and place it on a small baking tray.

4. Bake until the cloves are very soft about 50-60 mins.

5. Place the walnuts onto a small pan and place them into the oven, just until lightly toasted (about 4-7 mins)

6. Remove and set aside.In a large pan, melt 2 Tbsp of I Can't Believe It's Not Butter on medium heat.

7. Add in the mushrooms and onions and cook until golden brown, about 4-5 minutes, stirring frequently.Once cooked, add in the quinoa and chicken broth and stir well. Bring the mixture a boil and then reduce the heat to low, cover and cook until all the water is absorbed, about 25-30 minutes.Once cooked, add in the chopped kale, stir and cover for about 5 minutes until the kale begins to wilt.While the kale cooks, press all of the garlic cloves out of the roasted head and place them into a medium bowl, along with the remaining 2 Tbsp of I Can't Believe It's Not Butter. Use a spoon to smash the I Can't Believe It's Not Butter and garlic until the garlic is evenly incorporated throughout the butter.

8. Add in the fresh thyme and parsley and mix well.Melt the I Can't Believe It's Not Butter mixture in the microwave and pour over top the quinoa.

9. Mix well and season to taste with salt and pepper

10. Garnish with toasted walnuts and a squeeze of fresh lemon juice.DEVOUR

Nutrition Information:

covered percent of daily need