1 cup quinoa, rinsed
2 cups vegetable broth, plus 1/4 cup more
2 T EVOO
4-6 cloves garlic, put through a press or minced
1 red onion, diced
1 cup sliced mushrooms (baby portobello work well!)
1 - 2 cups sliced Kale
(Add any other vegetables that you'd like that go with the flavor profile)
salt and pepper to taste
1 T parsley (dried)
1. Bring broth to a boil and add quinoa, lowering heat to a simmer. Cover and let cook for 20 minutes.
2. While quinoa cooks, heat EVOO in a large skillet. Add onion and garlic, cooking and stirring often until onions are beginning to soften. Add kale, salt, pepper, and parsley and stir, then cover skillet. Let cook for 2 minutes, covered, and then add mushrooms. Add about 1/4 cup vegetable broth, stir, and cover again.
3. After letting vegetables cook another two minutes, add quinoa, stir well, and remove from heat. Allow to sit for at least ten minutes to let the flavors meld before serving. Use as a very healthy side dish or vegan main course!!
2 cups vegetable broth, plus 1/4 cup more
2 T EVOO
4-6 cloves garlic, put through a press or minced
1 red onion, diced
1 cup sliced mushrooms (baby portobello work well!)
1 - 2 cups sliced Kale
(Add any other vegetables that you'd like that go with the flavor profile)
salt and pepper to taste
1 T parsley (dried)
1. Bring broth to a boil and add quinoa, lowering heat to a simmer. Cover and let cook for 20 minutes.
2. While quinoa cooks, heat EVOO in a large skillet. Add onion and garlic, cooking and stirring often until onions are beginning to soften. Add kale, salt, pepper, and parsley and stir, then cover skillet. Let cook for 2 minutes, covered, and then add mushrooms. Add about 1/4 cup vegetable broth, stir, and cover again.
3. After letting vegetables cook another two minutes, add quinoa, stir well, and remove from heat. Allow to sit for at least ten minutes to let the flavors meld before serving. Use as a very healthy side dish or vegan main course!!
No comments:
Post a Comment