Kale Mushroom Quinoa (Easy One-Pan Recipe!)

This Kale Mushroom Quinoa recipe is vegetarian, gluten-free, and can easily be made vegan. It is perfect for Meatless Mondays, or any other day of the week when you want a simple and healthy meal that is ready to eat in about a half an hour!

Why You’ll Love This Kale Mushroom Quinoa Recipe

You will adore this Kale Mushroom Quinoa recipe, because it is made with nourishing ingredients and is so effortless to whip up. Just toss all of your ingredients into a pan and you have a no-stress, no-mess meal that is both flavorful and nutritious!

Main Ingredients in Kale Mushroom Quinoa

Although quinoa looks like a grain, it is actually a seed. This means that it is higher in protein and lower in starch than most grains. Quinoa is also gluten-free, so it is a terrific alternative to grains like wheat and barley for people who are sensitive to gluten. Quinoa is also great for vegetarians that are looking for more ways to get protein in their diet.

Mushrooms have an earthy, meaty texture so they are one of the best substitutes for meat in vegetarian dishes. I use sliced white button mushrooms to make this dish, but you can use whatever mushrooms you have on hand. Cremini mushrooms and Portobello mushrooms would work just fine in this recipe.

Kale is a great leafy green to incorporate into your diet because it is rich in Vitamins A, C and K and is also a good source of calcium. To prepare your kale, tear the leaves from the tough center stalk, then chop or shred the leaves.

The dish is finished with fresh shaved Parmesan cheese which gives it an added layer of richness. To shave your Parmesan cheese, use a vegetable peeler to make shavings or you can just grate it using a microplane grater.

More Vegetarian Dinner Recipes

Looking for more meatless meal inspiration? Check out these simple recipes:

• Easy Coconut Lentil Curry Recipe
• Simple Thai Noodle Salad Recipe
• Quinoa Salad with Chickpeas
• Healthy Quinoa Fried Rice Recipe
• Homemade Creamy Mushroom Soup

If you make this Kale Mushroom Quinoa recipe, let me know! Leave a comment with a star rating ★ below, because I love hearing from you! ♡

Kale Mushroom Quinoa (Easy One-Pan Recipe!)

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This Kale Mushroom Quinoa recipe is vegetarian and gluten-free. It makes an easy and healthy meal that is perfect for lunch or dinner.

Alia Kay

5 from 6 votes

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Course Main

Cuisine American

Servings 4 servings

Calories 239 calories

Ingredients

• 1 tablespoon olive oil
• 1 tablespoon butter
• 2 cups sliced mushrooms
• 2 cloves garlic, minced
• 1/4 teaspoon dried thyme
• 1 cup uncooked quinoa
• 2 cups vegetable broth
• 4 cups chopped kale leaves
• Fresh shaved or grated Parmesan cheese, for serving

US Customary - Metric

Instructions

• In a large skillet, heat the oil and butter over medium heat.
• Add the mushrooms, garlic, and thyme to the pan. Season liberally with salt and pepper.
• Sauté for about 5 minutes until mushrooms have released liquid and are browned.
• Stir in the quinoa and broth and bring to a boil.
• Reduce the heat to low, cover, and simmer for 15–20 minutes until all liquid is absorbed.
• Stir in the kale and cover. Simmer for about 3 minutes, just until the kale is wilted.
• Top with Parmesan cheese and serve warm.

Nutrition

Nutrition Facts

Kale Mushroom Quinoa (Easy One-Pan Recipe!)

Amount per Serving

Calories

239

% Daily Value*

Fat

 

9

g

14

%

Saturated Fat

 

3

g

19

%

Trans Fat

 

0.1

g

Polyunsaturated Fat

 

2

g

Monounsaturated Fat

 

4

g

Cholesterol

 

8

mg

3

%

Sodium

 

509

mg

22

%

Potassium

 

472

mg

13

%

Carbohydrates

 

32

g

11

%

Fiber

 

4

g

17

%

Sugar

 

2

g

2

%

Protein

 

8

g

16

%

Vitamin A

 

2.444

IU

0

%

Vitamin C

 

21

mg

25

%

Calcium

 

80

mg

8

%

Iron

 

3

mg

17

%

* Percent Daily Values are based on a 2000 calorie diet.

Notes

1. To make this recipe vegan, omit the butter and Parmesan cheese.
2. Leftovers can be stored in the fridge for up to five days or in the freezer for up to three months.

Keyword Kale Mushroom Quinoa, Mushroom Quinoa

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